I'm making bracciole for a dinner party this weekend. My grandmother used to always make it with flank steak and I have done the same over the year. But, mine never turns out to be as tender as hers always was. The butcher at my local store told me that another cut might work better, but didn't offer any suggestions. Can anyone suggest a cut of meat that will produce a very tender bracciole after cooking for a few hours in a tomato sauce? I want to use one large piece of meat because it looks so pretty when sliced and placed on a serving plate. Thank you!