Slicing a flank steak may seem like a daunting task, but with a few simple steps and the right tools, anyone can do it like a pro.

Before we get started, it’s important to note that flank steak should always be sliced against the grain. This means cutting perpendicular to the long muscle fibers, which results in more tender and easier-to-chew pieces of meat.

Tools You’ll Need:
– A sharp chef’s knife
– Cutting board
– Tongs

Step 1: Prepare the Meat
Begin by placing your cooked or grilled flank steak on a cutting board. Use tongs to hold the steak in place while slicing, as it can be slippery and difficult to manage with just your hands.

Step 2: Identify the Grain
Look closely at the meat and identify which direction the muscle fibers are running. The grain will appear as lines or striations on the surface of the meat.

Step 3: Cut Against the Grain
Using a sharp chef’s knife, start at one end of the flank steak and make perpendicular cuts across the grain. Aim for slices that are about 1/4 inch thick.

Step 4: Repeat Until Finished
Continue slicing until you reach the other end of the steak. If you’re serving multiple people, you may want to cut each slice into smaller pieces before plating.

Pro Tip: If you’re having trouble identifying which direction the grain runs or need some extra guidance, try making a small cut across the meat with your knife. This will help you see which way to slice for maximum tenderness.

In conclusion, slicing flank steak is not as difficult as it may seem. With these simple steps and proper technique, anyone can create delicious and tender slices every time. Remember to always cut against the grain for optimal results!