Motley Que wrote:Nice job of slicing across the grain.
Marty is still confused about that.
The grain is clearly running up and down in the picture. The fibers are clearly visible as lines. If you take one of the slices in the photo and cut it into strips then you would have short grain.
Alton Brown compares it to a bunch of pieces of hose wrapped together in plastic. They would be very chewy. If you cut across the bundle and the ends of the bundle fall off that would be across the grain and much more tender.
This kind of cut with the vertical grain is tough when compared to skirt steak or flap steak which has the grain running parallel to the flat exposed side. Said another way when you look at the steak laying on the plate. you are looking at the end of the fibers in a London Broil. With a flank steak you are looking at the sides of the fibers as it lays flat on the plate.
I do think you are just joking---the pictures make it so obvious.