This questions should be obvious, but since I don't cook flank steak too often, I am not sure I've been doing it correctly.
Last week I marinated and grilled a flank steak. I cut it along the short side of the steak, in thin strips, as one would cut a skirt steak (which I make all the time). A friend told me I should cut it on a slight diagonal. Which is correct?
The meat was rather tough, I must say.
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