I need your help Asian foodies. I have my Flank steak marinating and already sliced in 1/4 inch strips. I am planning on cooking it Friday night. My problem is that as much as I love the flavor of this beef , I hate medium/well cooked meat. I still want that caramelization on the outside but I would love the inside to be medium/rare at most. Hard to do when the seak is cut in 1/4 inch strips. So thoughts? Sear quickly in a red hot cast iron skillet? Should I partially freeze the meat to insure that the center is done to my liking. Grill over coals? Any help would be greatly appreciated.