How do you slice your flank steak?

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?

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phyllis July 15, 2011
Slicing across the grain is key. I slice it at a slight angle (45 degree) and thinner for sandwiches and tacos and a little thicker if eating with a fork and knife.
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