Long and thin in dimension, this cut typically weighs up to 2 pounds and contains only a small amount of fat. The grain of the Flank runs lengthwise, which causes the steak to shrink in size as it cooks resulting in a piece of meat that is considerably smaller after being cooked. Since it may be tough in texture, it is wise to marinate prior to cooking and cook until medium-rare. When ready to serve, slice the meat across (against) the grain in thin slices approximately 1/2 inch or less wide, preserving as much juice as possible to keep it tender and moist. Slicing straight downward often enables this process.