Last packer I trimmed out had a part of flat about 1/2" thick. I trimmed off weighing about 14 oz. thinking could cook like flank steak for tacos. Now Im wondering if it would be to tuff even sliced thin. What do you guys suggest.
I personally don't think it will work to try anything with it expecting anything close to flank steak behavior.
If you don't cook the crap out of it, or do something uncommon, it will be tough.
You can pound it with a tenderizing meat hammer (not a stabber tool) and it may have a chance but will be thin like a cubed steak.
You can Sues Vide the crap out of it at lower temp and hope that tenderizes it and then sear it on the grill and hope this works.
You can marinate it actual pineapple juice and hope the enzymes tenderize it up and give it a try.
If wanting tacos I think a better approach would be to smoke it for a little while THEN throw it into a crock pot/instant pot, or put in a pan with broth and tightly cover with foil and throw in the oven to braise it.
The idea is to make it fall apart shredded beef for tacos.
This is not flank steak tacos but will be amazing beef barbacoa taco meat.
If you attempt medium rare flank steak and it is tough as hell (likely the case) then you can still save the meat with the crock pot/instant pot/oven braise option so don't throw it out. Just plan time for a rescue mission :)
I hope this makes sense and gives you some ideas.