Recent content by geezerHS

I did cut the steak across the grain and on the bias, though not all the slices were as thin as I would have liked, even the thinnest were tough. The steak was medium rare. I do not know the grade of steak, and I will check it out next time I visit the butcher. Thanks all for the advice.

I tried the flank steak recipe in the latest issue of "Cook's Illustrated" and it was really tough. The recipe calls for a salt and spice rub with no vinegar. I followed the directions exactly as written except I kept the rubbed steak in the refrigerator longer than called for. I would think...