1. Physically tenderize the meat
For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers.
2. Use a marinade
Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill.
3. Don’t forget the salt
Salt draws out moisture from inside the meat, concentrating the flavors and creating a natural brine. You know it’s working because the meat will take on a deeper, red color
4. Slice against the grain
Cut crosswise against the muscle fibers so they come apart easily and effortlessly.