Butterflying a flank steak is a simple technique that can turn a tough and Chewy cut of meat into a delicious and tender dish. By cutting the steak horizontally along its length, you can create a thinner and wider piece of meat that is perfect for grilling, broiling, or pan-frying. In this tutorial, we will show you how to butterfly flank steak step by step.

What You’ll Need:

  • 1 flank steak
  • Sharp knife
  • Cutting board

Step 1: Prepare the Flank Steak

Before you start butterflying the flank steak, you need to prepare it properly. First, place the steak on a cutting board and trim off any excess fat or connective tissue using a sharp knife. Then, pat it dry with paper towels to remove any moisture.

Step 2: Make the First Cut

To butterfly the flank steak, you need to make a horizontal cut through the center of the meat. Hold your knife parallel to the cutting board and insert it into one end of the steak about half an inch from the edge. Slowly slice through the middle of the meat until you reach about half an inch from the other edge.

Step 3: Open Up the Steak

Once you have made your first cut, use your hands to open up the steak like a book. Pull apart both sides of the meat gently until it lays flat on your cutting board.

Step 4: Flatten Out Any Thick Parts

If there are any thick parts left in your butterflied flank steak, use your knife or meat mallet to flatten them out evenly so that they cook evenly.


  • Be careful not to cut through the meat entirely, or you will end up with two separate pieces.
  • Make sure to use a sharp knife for a clean cut.
  • If you don’t have a meat mallet, you can use a rolling pin or heavy skillet to flatten out the thick parts of the steak.


Butterflying flank steak is an easy and effective way to make a tough cut of meat tender and delicious. With these simple steps, you can create a butterflied flank steak that is perfect for grilling or pan-frying. Give it a try and see how it takes your steak game to the next level!