Are you looking for a way to elevate your cooking game? If so, you might want to try butterflying a flank steak.

But what exactly does that mean and is it even possible? Let’s dive into the details.

First off, what is a flank steak? It’s a cut of beef that comes from the abdominal muscles of the cow.

It’s known for its rich flavor but can be tough if not cooked properly. Butterflying, or also called “butterfly cut”, can help tenderize the meat and make it easier to cook.

So, can you butterfly a flank steak? The answer is yes!

In fact, it’s quite simple. Here’s how:

1. Start with a sharp knife: You’ll need a sharp knife to ensure that the meat doesn’t tear or shred as you’re cutting through it.

2. Locate the grain: Look for the lines on the meat that run parallel to each other. These are called the grain lines and they’ll help guide you as you butterfly.

3. Cut horizontally: Place your hand on top of the meat to hold it steady and use your knife to make a horizontal cut through the center of the steak, parallel to the cutting board. Don’t cut all the way through – stop about 1/2 inch from the opposite side.

4. Open up: Open up your steak like a book by pulling back both sides so that they lay flat on either side of your original cut.

5. Pound lightly: Use a meat mallet or rolling pin to pound out any thick parts of the meat so that it’s an even thickness throughout.

6. Season and cook: Now that your flank steak is butterflied, season it with your favorite spices and cook it however you prefer – grill, pan-sear or broil!

Butterflying isn’t just limited to flank steaks – you can use this technique for other cuts of meat such as chicken breasts or pork chops. It’s a great way to add flavor and tenderness to your dishes.

In conclusion, butterflying a flank steak is not only possible but also easy to do. With the right tools and technique, you’ll be able to create a delicious and tender meal that’s sure to impress. Give it a try and see for yourself!