Scoring. This is another mechanical method of tenderizing steaks, especially flat, fibrous steaks like skirt and flank steak. Using a sharp knife, make a series of shallow 18 inch incisions 14 inch apart in a crosshatch pattern. Do this on both sides. The cuts sever tough meat fibers and speed up the absorption of the marinade. They also help prevent the steak from curling during cooking. Resting and slicing. Let the steak rest on the cutting board a minute or two before you slice it. This relaxes the meat, making it juicier. Then slice it very thinly across the grain. Thin slices mean short meat fibers, making even a fibrous steak like a skirt steak seem tender. Try a lesser known alternative steak. The flatiron, for example, is a lean, full flavored steak cut from the center of the chuck. It looks and cooks like a skirt steak, but it cuts like a tender steak from the loin. Other alternative steaks include the ranch steak and petite tender also called mock tender, both from the shoulder clod, and tri tip steaks from the bottom of the sirloin primal. Invest in a good steak knife. If all else fails, a sharp serrated edge will make any steak seem tender. Extra points if it feels heavy and substantial in your hand. Perhaps Im prejudiced, but Im partial to our Best of Barbecue steak knives. MORE ABOUT STEAK The 1. Best Steaks for Grilling. Steak Recipes. 10 Secrets to Grilling a Perfect Steak. Soft Taco Bowls. How to Use Skirt Steak. How to Prepare Flank Steak.