Cutting meat against the grain is upheld as some of the best advice when it comes to serving steak, but is this golden rule ...

Flank steak is one of the humble heroes of the steak world, a reliable and inexpensive cut that can be used for anything from provolone-stuffed rolled flank steak to a sizzling plate of fajitas.

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.