In the recipe for Grilled Asparagus and Steak Salad, we call for slicing the steak across the grain (perpendicular to its muscle fibers). Doing so makes the steak seem tenderer because it shortens the length of the fibers, so chewing is easier. The tricky part of this is that if you lay a steak flat and slice it, you’re actually cutting it with the grain. Here’s the solution to this problem:
| Cut the steak with the grain into 1- to 2-inch sections. |  |
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| Flip each section onto a cut side and slice it—you’re now cutting across the grain. |  |
Photos: Scott Phillips
