Flank steak is a popular cut of meat for grilling and barbecuing, but if it’s not cut correctly, it can turn out tough and Chewy. In this article, we’ll explore how to cut flank steak so that it’s tender and delicious.

What is Flank Steak?

Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow. It’s a long, flat piece of meat with a distinctive grain running through it. While flank steak is flavorful, it can be tough if it’s not prepared correctly.

How to Cut Flank Steak

The key to cutting flank steak so that it’s not tough is to slice against the grain. The grain refers to the muscle fibers that run through the meat. When you slice against the grain, you’re cutting those fibers into shorter pieces, which makes the meat easier to chew.

Here are step-by-step instructions for cutting flank steak:

Step 1: Identify the Grain

Before you start cutting your flank steak, take a close look at it and identify which way the grain is running. The grain will be visible as lines or striations running across the surface of the meat.

Step 2: Cut Across the Grain

Once you’ve identified which way the grain is running, use a sharp knife to slice across it. This means cutting perpendicular to the lines of muscle fibers. Make each slice about 1/4 inch thick.

Step 3: Use a Bias Cut

Another technique that can help make flank steak more tender is to cut it on a bias or diagonal angle. This creates longer pieces with more surface area, which makes them easier to sear and brown.

  • Start by positioning your knife at a slight angle (about 45 degrees) to the surface of the meat.
  • Make each slice about 1/4 inch thick and continue cutting on a diagonal angle.
  • When you’re finished, you’ll have slices that are wider at one end than the other, with a larger surface area for browning and caramelization.

Tips for Cooking Flank Steak

In addition to cutting flank steak correctly, there are a few other tips to keep in mind when preparing this cut of meat:

  • Marinate the steak for at least an hour before cooking. A marinade can help tenderize the meat and add flavor.
  • Cook flank steak quickly over high heat. This will help sear the outside and lock in moisture.

    Aim for about 4-5 minutes per side on a hot grill or skillet.

  • Let the meat rest before slicing it. After you’ve cooked your flank steak, let it rest on a cutting board for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

In Conclusion

Cutting flank steak correctly is key to ensuring that it’s tender and delicious. Remember to slice against the grain and on a diagonal angle, and cook it quickly over high heat. With these tips in mind, you’ll be able to enjoy perfectly cooked flank steak every time!