Flank Steak is cheap, and we can get at least two meals out of one piece, so it’s a great thing to play with.  That, and if you do it well, you’re in for a tasty hunk-o-beast.

Marinade:
~6oz Soy Sauce
~2oz Lemon Juice
1 teaspoon minced garlic
Some other spices to taste, but not much, and not cumin.

1 Flank steak ~2-3 lbs
~2 tablespoon whole cumin
3-4 pinches of a course salt

Mix up the marinade. Put the flank steak into a zip-top bag, add the marinade, remove as much air as you can, and park in the refrigerator for at least 1 hour.

Take the flank steak out of the marinade, place on a cutting board, lightly salt the side facing up, and then put half the cumin on the steak. This should be a pretty hefty coating of whole cumin, but you should still see the steak. Also, the cumin shouldn’t be piled up on itself. Pat it down, and then repeat the salt and whole cumin on the other side.

Heat a skillet over medium-high heat. Once up to temp, place the steak in the skillet, and cook for 4-5 minutes. Flip the steak, cook for another 4-5 minutes, and then place the steak in aluminum foil to rest for 5 minutes.

Cut long and thin strips, against the grain, and if possible, on the bias. Serve 3-4 strips to a serving and enjoy.