Quick, HELP! cutting flank steak

[BeachBum]

I'm cutting up some flank steak to marinate for tonights dinner.

Do I want to cut with the grain or against? Against "looks right" but I'm worried about creating tough steak.

Does anyone know?

[Jasmine-Rose]

Cut across the grain. This per the Barbecued Glank Steak with Bourbon Glaze in the SuperFast Suppers supplement from 2001 (never had flank steak myself but I knew right where to find the answer because I was looking at the issue last night).

BTW, you might want to marinate before slicing? Not sure but this recipe has the marinating and cooking before the slicing. Good luck!

[BeachBum]

Thanks! I appreciate the quick response. Humm, I wonder why to marinate first? I thought I'd cut first so more edges would be exposed to the yummy marinade?

[KellyD]

If you're planning to stir fry the meat, you would slice first and then marinate. But if you're grilling (or anything similar) you wouldn't want to slice until after you cook it.

[syzygy]

Originally posted by BeachBum
I wonder why to marinate first?

Flank steak has little to no fat, and if you slice it before you cook it, it will be not have enough "mass" to cook well -- it will overcook and be very dry. Unless you like your steak well done, cook the whole piece of meat (and it's best rare or medium rare, at most), then slice across the grain.