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Stuffed Flank Steak - need help!!!

NellyNel Apr 14, 2009 11:24 AM

My sister just sent me this question - can anyone help?

"I am making stuffed flank steak tonight. I butterfly it along the grain, then stuff it. Am I supposed to roll it with the grain or against it? "

I haven't got a clue!

and if you do - please tell me what difference it makes?


  1. alwayscooking Apr 14, 2009 11:49 AM

    Agreed that it's a little unclear - ultimatey though, the final cut for the plate should be against the grain and in short pieces/fibers. This is a very tough, muscular meat that should either be briefly fried on high heat or braised long and slow.

    1. Squirrels Apr 14, 2009 11:29 AM

      Avoiding any confusion of "with" or "against"... assuming a (mostly) rectangular shape roll from the long end.

      3 Replies
      1. re: Squirrels
        NellyNel Apr 14, 2009 11:44 AM

        Well that's what I thought too...but my sister is the more experienced cook - so she must be on about something!

        1. re: Squirrels
          rosiepik Apr 14, 2009 11:44 AM

          Said Sister here! Thanks very much. That's how I usually do it, but researching recipes today it looked like several people did it the other way around. Thanks for your help.

          1. re: rosiepik
            Squirrels Apr 14, 2009 11:47 AM

            You can really roll it any way you want but the thicker the roll (say if you rolled it from the short end) the longer it takes to cook through. You would also have a harder time slicing it because it will be so tall.

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