Steak for Tacos

This barely rises to the level of a recipe, but it turned out so well last night that I wanted to jot it down.

Get a thin piece of steak. (I used London broil.) Sprinkle both sides generously with salt -- enough that you can see salt crystals loosely scattered all over the meat -- as well as cracked pepper. Then rub enough chili powder on both sides so that they're lightly covered. Let the meat sit for about 1/2 hour to let the salt penetrate (this is why you want a thinner piece of meat). Cook in a hot nonstick pan with a little oil until both sides are seared and the middle is about 140-150F.

Remove it from the heat and let it rest for 5 minutes or so, then slice very thinly.