boneless chicken or any red meat
Salt and pepper to taste.
· Heat the cast Iron grill on the stove and spray some oil on it.
Place the meat between two long, equal in size sheets of plastic foil.
With the help of a meat pounder or a heavy pot start with pounding, around the edges of the chicken breast going towards the centre.
Thin and flatten it out to 1/8th of an inch thick and elongated, season both sides with salt and black pepper.
Quickly transfer the meat of top of the hot grill; The meat tends to shrink if not cooked immediately.
Flip it on the other side only once for lovely grill marks on both sides.
It takes less than a minute for the chicken to cook on both side. A minute or two for the red meat.
Serve hot with a side of grilled veggies and roasted potatoes.