Balsamic vinegar and lemon juice help tenderize this less-tender cut of beef and add flavor. After cooking, slice the steak immediately across the grain into thin strips.
6 servings (serving size: 3 ounces)
Trim fat from steak. Rub steak with pepper, garlic, and salt.
Heat oil in a large skillet over medium-high heat. Add steak; cook 6 minutes on each side or until steak is desired degree of doneness, basting with vinegar.
Cut steak across grain into thin slices. Drizzle lemon juice over steak.