Pat the flank steak dry with paper towels
Place the steak on a cutting board with the grain running left to right
Trim excess fat and any tough silver skin
If making thin cutlets: slice the steak into thin strips or cutlets by cutting across the grain
For even slices: use a sharp knife and keep the thickness consistent
If making steak medallions: cut across the grain into round or rectangular pieces
If making a roulade: butterfly the steak by slicing horizontally across the grain, stopping before fully cutting through, then open flat
For tender pieces: marinate or lightly score the surface in shallow cuts without cutting through
Use a sharp knife to avoid tearing and keep slices clean