Flank Steak for Fajitas

Did you cut it super thin and against the grain? Cutting with the grain will give super tough meat to eat

I have had that happen as well.  Sometimes I think there is just not that much of a defined grain to cut against.  Like others said above- slice it thin and across the grain as best you can.  You should be able to pick up a piece and pull it apart.  If you still can't pull it apart then no big deal...just turn the slices 90 degrees and slice again into bite size pieces for fajitas.  

FWIW I have had better luck with skirt steak for fajitas.  I like flank as well but in my experience skirt has a more well defined grain so it is easy to get those slices that pull right apart. 

Here is the way I like to do them.  Skirt Steak or Flank.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1043433&catid=1

You shouldn't have an issue with flank IF you prepare correctly. I'll slice down lengthwise then cut across the grain, but also on a slight angle too, very thinly. Then cooking it hot and fast to not allowthe juices to render. 

All my Chinese beef dishes are made with flank. 

You could have cut this with a fork. 

northGAcock said:

tarheelmatt said:

All my Chinese beef dishes are made with flank. 
 

Matt, Do you make all your own sauces are do you purchase them?

Robin, 

I usually make my sauces.  I'm not a fan of buying sauces.  They're generally not as good.  

For this, the sauce was simple, soy sauce, freshly minced garlic, fresh ginger (I use a micro plane), green onion (all of it), brown sugar, and rice wine vinegar.  Made a slurry of water, corn starch, and beef powder to thicken.  

I did this along with some fried rice over the weekend.  My wife loved the dish.  
Here's the post.  

http://eggheadforum.com/discussion/1187736/flank-steak-stir-fry-bge-wok-and-fried-rice-on-the-blackstone/p1