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Thin-sliced steak

edited November -1 in EggHead Forum
I sliced a raw top sirloin steak, about 1.5" thick, into slices that were 1/4" thick.

Then I grilled them (direct, 525 deg at start, cast-iron grid, open dome) on one side until well-seared. Flipped and did the other side and then pulled them off.

Folks, they were perfect. Plenty of sear, and lots of flavor and juice.

This is what I plan to do for company this week. It'll let the people take what they want, and select the pieces they desire.

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