I always sliced against the grain for flank steak.

But a customer said it chewed tough that way. Tried with the grain and it's actually more tender.

3 comments

3 Comments

I sliced flank steak against the grain for probably ten years, swearing by it. Then I got the same tough feedback from a family member last summer. Tried it with the grain on a whim and the strips just fell apart in the stew. Couldn't believe the difference.

jordan_henderson134d ago

Wait, you slice with the grain now?

jana6724d ago

Man, that hits home. I did the exact same thing with a cheap roast last winter, cutting against the grain like all the guides say. It was like chewing on a leather bootlace. Next time I was fed up and just cut it the other way, with the grain, for a pot roast. The meat just shredded apart with a fork, no knife needed. Felt like I unlocked a secret level in cooking.