Here's the hand operated tenderizer we use in commercial kitchens to quickly tenderize meat, or to prep for marinades. Quick and effective.

I'm not quite sure what cut that is, but it is most definitely not "flank steak". Flank steak has essentially zero marbling and the grain runs parallel to the cut. I think it's that same piece of meat that most deer hunters don't salvage since it's so thin and often gets a little dirty in the field dressing process. That steak in you picture actually looks pretty good.

Holy smokes! I thought our Union,,,Non Union debate was good! Never saw a heated MEAT debate! LOL P:S: I like meat.If its tough,,I have a grinder,,,then its tender.

What's Kamala Harris have to do with this convo??

Ding-Ding-Ding, we have a winner!
Enough of the frigin drama

Thanks for the info

Nope, I’ve got to apologize. My photo file was mislabeled and I didn’t pay attention to what I was posting. The cut of meat in the photos is a flatiron steak, not a flank.