Flank steak is a flavorful, budget-friendly cut of beef that can be a star in your kitchen – but only if you know how to cut it properly. Without the right technique, flank steak can turn out tough and chewy. The secret? Cutting it the right way to maximize tenderness and flavor. Let’s dive into how to cut a flank steak like a pro, with easy steps and tips that anyone can follow.
What Makes Flank Steak Special?
Flank steak comes from the abdominal muscles of the cow. It’s lean with long muscle fibers running in one direction, which makes it naturally tougher than some other cuts. But it’s also packed with rich beefy flavor. When sliced correctly, flank steak becomes tender and perfect for dishes like fajitas, stir-fries, tacos, or simply served on its own.
Why Cutting Against the Grain Matters
The key to tender flank steak is cutting against the grain. The “grain” refers to the direction the muscle fibers run. If you cut with the grain, you’re slicing along those long fibers, which makes the meat stringy and hard to chew. Cutting against the grain means slicing perpendicular to those fibers, which shortens them and makes each bite easier to chew and more enjoyable.
Tools You’ll Need
– A sharp chef’s knife or carving knife
– A sturdy cutting board
– Optional: meat tenderizer (for extra tenderness)
Having a sharp knife is crucial because a dull blade can tear the meat, making it look ragged and feel tougher.
Step-by-Step Guide: How to Cut Flank Steak
1. Let the Steak Rest
After cooking your flank steak, let it rest on a cutting board for about 5 to 10 minutes. This allows the juices to redistribute throughout the meat, keeping it juicy when sliced.
2. Identify the Grain
Look closely at the steak’s surface. You’ll see lines running in one direction – these are the muscle fibers, or the grain. Position your steak so the grain runs lengthwise in front of you.
3. Trim Excess Fat and Silver Skin
If your flank steak has any thick fat or silver skin, trim it off with your knife. This will improve the texture and flavor of your slices.
4. Slice Against the Grain at a 45-Degree Angle
Hold your knife at about a 45-degree angle to the steak, not straight up and down. This diagonal cut increases the surface area of each slice, making the meat seem more tender and easier to chew. Slice thin strips about ¼ inch thick, cutting perpendicular to the grain.
5. Use Smooth, Even Strokes
Avoid sawing back and forth, which can tear the meat. Instead, use smooth, single strokes with your sharp knife to create clean, even slices.
6. Optional: Tenderize Before Cooking
If you want to go the extra mile, gently tenderize the raw flank steak with a meat mallet before cooking. This breaks down muscle fibers and connective tissue, making the final slices even more tender.
Extra Tips for Perfect Flank Steak Slices
– Go thin: The thinner your slices, the more tender the meat will feel.
– Keep your knife sharp: A sharp blade is your best friend for clean cuts.
– Use a carving fork or tongs: Hold the steak steady while slicing to avoid slipping and uneven cuts.
– Marinate for flavor: Flank steak loves a good marinade, which also helps break down toughness.
– Serve immediately: Flank steak is best enjoyed fresh after slicing to keep it juicy and tender.
Delicious Ways to Enjoy Your Flank Steak
Once you’ve mastered cutting flank steak, you can use it in many tasty dishes:
– Fajitas: Sauté with peppers and onions for a classic Tex-Mex meal.
– Stir-fry: Toss thin slices with veggies and your favorite sauce.
– Tacos: Add fresh salsa and avocado for a quick dinner.
– Salads: Top a bed of greens with warm flank steak strips.
– Sandwiches: Layer with cheese and veggies for a hearty bite.
Flank steak’s versatility and flavor make it a favorite for many home cooks once you know how to handle it properly.
Flank steak can be a tender, juicy delight when sliced correctly – always remember to cut against the grain, keep your slices thin, and use a sharp knife. Follow these simple steps, and you’ll be serving up perfectly tender flank steak every time!