If you’re looking for a flavorful and affordable cut of meat, a raw flank steak is a great option. However, it can be intimidating to know how to properly cut it up into smaller pieces.

But fear not! With the right technique and tools, cutting up a raw flank steak can be a breeze.

Tools You Need

Before you start cutting up your raw flank steak, make sure you have the following tools:

  • Sharp knife
  • Cutting board
  • Tongs

Steps to Cutting Up a Raw Flank Steak

Step 1: Remove the Fat and Silver Skin

Using your sharp knife, remove any visible fat or silver skin from the outside of the flank steak. This will help ensure that your final product is tender and delicious.

Step 2: Identify the Grain of the Meat

Look closely at your flank steak and identify which way the muscle fibers are running. This is known as “the grain.” It’s important to cut against the grain when slicing your steak into smaller pieces because it helps break down the muscle fibers and makes for a more tender piece of meat.

Step 3: Slice Against the Grain

Using your sharp knife, slice thin strips against the grain. Each slice should be about 1/4 inch thick.

Step 4: Cut Into Bite-Sized Pieces

Once you’ve sliced your flank steak into thin strips, use your knife to cut each strip into bite-sized pieces.

Tips for Cutting Up a Raw Flank Steak

  • Make sure your knife is sharp – a dull knife can make cutting through tougher cuts of meat like flank steak much more difficult.
  • Cut against the grain to ensure tender pieces of meat.
  • Use tongs to hold the steak in place while you’re cutting it up. This will help prevent any accidents or injuries.
  • If you’re planning on marinating your flank steak before cooking it, consider cutting it up into smaller pieces before marinating. This will help ensure that all of the pieces are evenly coated in the marinade.


Cutting up a raw flank steak may seem intimidating at first, but with these simple steps and tips, it can be done quickly and easily. Remember to always cut against the grain for tender pieces of meat and use a sharp knife for best results. Happy cooking!