Before you do anything, notice that the grain of the meat (the stripe of the muscle fibers) runs width-wise. This will come into play when you slice it later. Now cut the steak into 2 or 3 5- to 7-inch lengths.

Preheat a large skillet (large enough to hold the steak pieces without crowding) over high heat.

Meanwhile, pat the steak pieces dry with paper towels. Sprinkle with the salt and pepper.

When the skillet is good and hot, add the oil.

When the oil is good and hot, add the steak pieces and cook undisturbed until well browned, 2 to 3 minutes. 

Turn the pieces and cook until the other side is well browned, about 2 minutes. If you want your steak a bit more well done, flip it and cook on each side again for a bit. You’ll want to turn the heat down to medium-high or even medium though so that the outside doesn’t start to burn.

Transfer to a cutting board and let rest about 5 minutes.

Notice the grain, or the stripes in the meat, again. Thinly slice the steak pieces across the grain (at a 90° angle to the stripes). Serve (see Note below).