Cutting Flank Steak

Cooked flank steak requires careful slicing in order to get the most tender, attractive cut.

Always slice across the grain for tenderness; position the knife at a 45 degree angle for slices that look ample.

The one thing you did not mention is that flank steak must be cooked no more then rare to medium rare or it gets stringy and tough.

Good tip KW

I don’t eat or serve half-cooked meat in my home.

My flank steaks are cooked well-done and not one of them was ever stringy or tough.