I'm prepping those steak pinwheel things for a bbq tomorrow so I need to butterfly an entire flank. I did it before and fucked it up. Not beyond salvaging but it was a pain in the ass. I have the proper knife, it's sharp, I know how I should be doing it but it's very hard with a piece of meat this big. How do I do it better? Should I cut it against the grain into smaller chunks and then butterfly those? Can't be fucked messing it up again

i would cut it like this

>>21415840
so cut it to leave the thickest part (which looks like the right side from OP's pic) in the center, so cut from left to right and make it one thin sheet to stuff with whatever filling you're thinking about

>>21415840
>>21415843
Yeah that's what I meant by butterflying. I'll fuck it up though I can feel it. That cut is very impressive ngl

>>21415758 (OP)
Another option is buying shabu shabu top sirloin at Costco if you go there. It was such a game changer for beef florentine.

>>21415847
you're over-thinking it. Palm flat on top, slice it horizontally across the length

you can peel it back as you go or you can keep your hand flat, it's up to you