1. Generously salt both sides of the meat. (or marinate the meat in a sealed plastic bag for a few hours or overnight - in refrigerator of course.)
2. Allow the meatto come to room temperature, about one hour. This will pull some of the liquid from the meat. After an hour, rinse the salt from the meat, pat it dry and sprinkle with pepper and more salt.
3. Place the meat on a rimmed sheet pan.
6. Slice the meat very thinly on a diagonal across the grain. This severs the tough fibers in the meat, making it chewable.