When it comes to this steak, the way you cut it will determine just how tender (or how chewy) it will be. Here's what you need to know to get it right.

Yes, the way you slice flank steak will actually impact the tenderness of your dish. Learn how to cut flank steak with our ...

Slice against the grain: Cutting across the muscle fibres makes the steak even more tender. Finish with flavour: A knob of garlic butter melting over the steak just before serving adds an extra ...

Flank steak is lean and not very thick, so it only requires a quick trip over high heat to sear the outside and lightly cook the center. Cut the meat thinly across the grain to keep it tender.

Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak.

Transfer the steak to a cutting board and let stand 5 to 10 minutes. To serve: Cut the steak across the grain into 1/2-inch-thick slices and transfer the steak slices to plates or a platter.