Nice cook, especially with the chimichurri. I gave it a like. I'd suggest a key to wonderful tenderness is slicing against the grain. If you can see the grain in the inside of the slice, then you sliced with the grain. Study the grain on top of the steak. Then study the grain on the side of the steak. Then slice perpendicular to those two grains, which is to say, slice on a bias so that you're slicing perpendicular to both grains simultaneously. Lots of cooks slice with the grain on top but ignore the grain on the side which is an error, and this often results in slicing with the grain. This is a very easy error to make with a Flat Iron and tons of people on YT make this mistake. Good luck
Nice cook, especially with the chimichurri. I gave it a like. I'd suggest a key to wonderful tenderness is slicing against the grain. If you can see the grain in the inside of the slice, then you sliced with the grain. Study the grain on top of the steak. Then study the grain on the side of the steak. Then slice perpendicular to those two grains, which is to say, slice on a bias so that you're slicing perpendicular to both grains simultaneously. Lots of cooks slice with the grain on top but ignore the grain on the side which is an error, and this often results in slicing with the grain. This is a very easy error to make with a Flat Iron and tons of people on YT make this mistake. Good luck
Thanks for the like and the tip!! That makes sense to check both sides on the flat iron, I'll try it out when I make it again.