I'd like to slice a large amount of flap meat (or flank steak) in a commercial meat slicer for the purpose of marinading them and THEN chargrilling them on a grill. Yes, I know this results in moisture loss, but that is part of the effect.
Unfortunately, cutting against the grain at a 90 degree angle results in thin strips that fall through the grill cracks and are otherwise a pain to deal with. As a result, I believe I would need to slice this meat at a 45 degree angle (or less) in order to get "wider" strips.
Do any of you have a creative way of doing this? Perhaps freeze a half dozen steaks that are stacked in a tiered form such that they enter the meat slicer at an angle? Any other creative methods?