HELP! Flank Steak Question

[Kim Shook]

I have a quick question about cutting a flank steak.  I know that the general rule is to cut across the grain.  I'm doing a recipe that I haven't done in years.  The way that this is prepared is to cut the steak into 1/2-inch strips.  The strips are coiled around to make a patty, if you will - about the size of a hamburger patty.  They are then marinated for a few hours and grilled.  My recipe directions say to cut the strips "lengthwise", which seems to me to mean WITH the grain.  Like I said, I haven't made this in years and don't remember how I did it then.  I know that it turned out very tender and flavorful.  My instinct is telling me to cut the strips against the grain.  What do you think?  Is there something I'm missing with the coiling and the way that it will be cut by the person eating it that tells you the strips should be cut with the grain?  Thanks!!!

[Okanagancook]

I would cut it as you think...across the grain.

[lindag]

I remember just one recipe that I made where the flank was PC'd in strips; the instructions were to cut the strips with the grain so when they were cut into bites they were then cut against the drain.  I turned very good.

Maybe it really doesn't matter?

[Okanagancook]

Oh, never thought of it that way.  Interesting.

Maybe Kim could do half the meat one way and the other half the other way and report back! 

[Thanks for the Crepes]

@Kim Shook,

 

Good question. Unfortunately I can't help. I would be interested in what you wind up doing and your results, though.

 

[Toliver]

I say cut across the grain.

Don't worry if the strips are too short to coil into a "burger patty" shape. You can always wind another strip starting where the previous one left off, repeat this until you get the desired size of "patty". If you're worried it might fall apart, a long wooden skewer (or two) can hold it altogether until after it's cooked.

[Alex]

Too much decision-making pressure. You don't need the stress. Just forget about it and bake a potato.

[Kim Shook]

5 hours ago, Toliver said:

I say cut across the grain.

Don't worry if the strips are too short to coil into a "burger patty" shape. You can always wind another strip starting where the previous one left off, repeat this until you get the desired size of "patty". If you're worried it might fall apart, a long wooden skewer (or two) can hold it altogether until after it's cooked.

Thank you all!  THIS is exactly what I did.  Mr. Kim is getting ready to grill them, so I'll post later and let you know what happened.  They will taste good, I'm sure of that, at least!

[dcarch]

Beef will not get tender no matter how you cut it. Cross grain cutting, pounding, ---- make it chewable, but not tender.

Buy prime grade beef, marinate it with papaya extract , you will have real tender beef.

 

dcarch

[Okanagancook]

Yeah but I think the desire here was to make a potentially tough cut as 'tender' and as possible.  If Kim wanted tender she would have bought fillet.  I personally prefer some chew to my meat.  Just say'. Cheers

[Kim Shook]

They were delicious - an had a good texture.  Some chew, but tender enough to be enjoyable.