Originally Posted by msmofet
If you cut WITH the grain isn't the meat tough? I always cut meats like flank steak or corned beef against/across the grain so it will be tender.
You are correct, BUT, That's only the first of two cuts. After cutting with the grain, you end up with 4-6 strips as long as the whole flank steak. Then you make cuts across the grain of the strips to make 1/4" thick slices. it ends up very tender.
You could also slice the whole flank steak across the grain then cut each strip in smaller pieces. Same effect.