Slice the steak thin: Cut against the grain into bite-size strips. If it’s very cold, this is easier and cleaner.

Make a fast pan sauce: In a small bowl, stir together 1 tablespoon olive oil, 1 small grated garlic clove, 1 teaspoon soy sauce or Worcestershire, 1 teaspoon honey, the juice of half a lime, and a pinch of chili flakes. Taste and adjust—add a bit more lime if it needs brightness, or honey if it’s too sharp.

Heat the skillet: Place a nonstick or stainless skillet over medium-high heat. Add 1 teaspoon oil or a small pat of butter.

Wake up the steak: Add the sliced steak in a single layer. Cook 30–60 seconds per side to warm and lightly crisp the edges. Do not overcook—you’re just reheating.

Glaze it: Pour in the sauce and toss quickly for 20–30 seconds. It should sizzle and coat the meat. Kill the heat. Toss in chopped herbs.

Choose your format: Tacos/Wraps: Warm tortillas in the same pan. Fill with steak, avocado, cabbage, and a squeeze of lime.

Rice Bowl: Spoon over hot rice with cucumbers, tomatoes, and extra herbs.

Salad: Pile on mixed greens with cherry tomatoes, a drizzle of olive oil and lime, and a sprinkle of salt.

Open-Face Toast: Spread ricotta or hummus on toast; top with steak and pickled onions.

Finish strong: Add a pinch of salt and black pepper right before serving. A final squeeze of lime makes everything pop.