My mom made a lot of flank steak before anyone else I knew discovered that it was flavorful and (relatively) inexpensive. Like Amanda and Merrill, she sliced against the grain. But she was also a firm proponent of a thin diagonal slice. In their video, Amanda and Merrill's slice is thicker and more vertical. Anyone have thoughts or opinions?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)