I don’t know is it just me but every time I see flank on here everyone cuts it straight up and down. For 40 plus years I’ve always cut my flank against the grain at a 35-45 degree angle as thin as you can get it. You end up with nice wide slices that you can basically cut with a fork. Makes killer sandwiches on Italian Garlic bread melted mozzarella and brown gravy or great for tacos fajitas or burritos. Unlike other cuts when you bite into it you don’t pull out entire pieces of meat they end up like butter.
SmithyMcSmithton
When its cut correctly, yes.
Esseldubbs
I’ve been on a Flank and Flap run the last few weeks. Carne asada style, marinating with Orange and Lime. I’m about to head out and pick one up now I think after seeing this
aaccjj97
On its own it’s not my personal favorite but in fajitas or Portuguese steak plates it’s fantastic
zooko71
Love flank steak.
Loud_Quantity9866
Who doesn’t? Lately I’ve been using it to make jerky
JayyeeeeSavage
Looks good
Corvoxcx
Do any of you read other comments before posting? Saying the same thing over and over again….
SkinnyFatKidd
I like mine cut against the grain
seandowling73
I love flank steak and this looks fantastic
sirscott99
I see its been said already, but needs to be said again. AGAINST the grain, bother. All you’re doing when you cut with the grain is making the steak more chewy.
RobMo_sculptor
Cut it at a 45 if you want long slices that are against the grain
static-klingon
I like it when it’s cut against the grain.
gmoneytacoeater
He’ll yeah we do
Steve2o
We love flank steak
walter32019
No.
CaptKeemau
Who can afford it anymore?
jac049
Just eat noodles at this point if youre going to butcher it like this.
22 Comments
Looks good to me.
Tip: next time cut against the grain.
We like it when you cut it properly.
We like it better cut across the grain
You cut it the wrong way!
I don’t know is it just me but every time I see flank on here everyone cuts it straight up and down. For 40 plus years I’ve always cut my flank against the grain at a 35-45 degree angle as thin as you can get it. You end up with nice wide slices that you can basically cut with a fork. Makes killer sandwiches on Italian Garlic bread melted mozzarella and brown gravy or great for tacos fajitas or burritos. Unlike other cuts when you bite into it you don’t pull out entire pieces of meat they end up like butter.
When its cut correctly, yes.
I’ve been on a Flank and Flap run the last few weeks. Carne asada style, marinating with Orange and Lime. I’m about to head out and pick one up now I think after seeing this
On its own it’s not my personal favorite but in fajitas or Portuguese steak plates it’s fantastic
Love flank steak.
Who doesn’t? Lately I’ve been using it to make jerky
Looks good
Do any of you read other comments before posting? Saying the same thing over and over again….
I like mine cut against the grain
I love flank steak and this looks fantastic
I see its been said already, but needs to be said again. AGAINST the grain, bother. All you’re doing when you cut with the grain is making the steak more chewy.
Cut it at a 45 if you want long slices that are against the grain
I like it when it’s cut against the grain.
He’ll yeah we do
We love flank steak
No.
Who can afford it anymore?
Just eat noodles at this point if youre going to butcher it like this.