It is best to use a fresh cut of meat. If this is not possible, take the meat out of the freezer the day before and allow it to thaw out in the refrigerator.
Assuming you are using a fresh cut of meat, take it out of the refrigerator and let it rest on your kitchen counter for 30 minutes to 1 hour.
Remove from package and cut it lengthwise down the middle. Sprinkle each half with the kosher salt.
Take out a 9 x 13 glass baking dish and place it on the counter.
Add 4 tsp cornstarch to the glass baking dish.
Add 4 tsp soy sauce to the glass baking dish.
Add in the rice wine.
Add in 2 tsp sesame oil.
Stir ingredients around in the glass baking dish to mix well.
Place one half of the whole flat iron steak on a plate and set aside.
Place the other half of the whole flat iron steak on a cutting board.
Use a chef’s knife or a large sharp knife (one that you normally use for cutting meat) to cut very thin pieces off of the whole half of the flat iron steak. *IMPORTANT* Cut the meat from top to bottom in a downwards motion, cutting with the grain.
Once you have cut the whole piece of the 1/2 of the steak, repeat with the other half.
Place half of the steak into the cornstarch, wine, and sesame oil marinade. Stir the meat to ensure each piece is coated. Flip over and repeat on the other side.
Add the other half of the cut up meat. Stir, toss, and flip over to coat all areas of the meat. You may have to make more marinade to ensure even coating.
Once the meat is coated, set it aside on your counter to marinate while you prep the other ingredients.
