- 1 skirt or flank steak (1 3/4 to 2 pounds), or 2 steaks (12 ounces to 1 pound each)
- 4 tablespoon (1/2 stick) butter
- 1 teaspoon cracked black pepper
Coat a stovetop grill or griddle with cooking spray and heat over medium high heat.
Season both sides of steak with salt and ground pepper.
Grill for 5 minutes per side, for medium-rare.
Remove the steak from the pan and let it stand for 5 minutes.
2. Meanwhile, melt the butter and cracked black pepper together in medium saucepan over low heat.3.
Slice the steak crosswise, against the grain, into thin strips.
Serve all but 1 cup of steak slices with all of the butter drizzled over the top.
(Serve any remaining butter alongside.)
Reserve the remaining steak slices for the Nacho Napoleons.