If you are a meat lover, you might have heard of flank steak. It is a lean and flavorful cut of beef that is perfect for grilling, broiling, or pan-frying. However, when it comes to preparing flank steak, there is one question that often arises: should I butterfly it?
What is butterflying?
Butterflying is a technique used to make the meat thinner and more uniformly shaped. It involves slicing the meat horizontally through the middle but not cutting all the way through, so that when opened up, it resembles a butterfly’s wings. The result is a piece of meat that cooks faster and more evenly.
Pros of butterflying flank steak:
Cuts cooking time
Butterflying your flank steak will help it cook faster because it reduces its thickness. This can be especially useful if you are in a hurry or cooking for a large group.
Makes it easier to stuff
If you want to stuff your flank steak with vegetables, cheese, or other ingredients, butterflying it will make the process much easier. You can place your filling on one half of the steak, fold over the other half and secure with toothpicks or kitchen twine.
More surface area for marinades
When you butterfly your flank steak, you increase its surface area for marinades to penetrate. This means that your marinade will be more effective in flavoring the meat.
- Cons of butterflying flank steak:
Might dry out
The main disadvantage of butterflying flank steak is that it can dry out quickly if overcooked. The thinner pieces are more susceptible to becoming tough and Chewy.
Difficult to get even thickness
If you are not an experienced cook or do not have a sharp knife, butterflying your flank steak can be challenging. It’s important to get an even thickness throughout the meat so that it cooks evenly.
Can fall apart
Butterflying your flank steak can make it more fragile and prone to falling apart on the grill or in the pan. This can be especially true if you stuff it with ingredients that are heavy or hard to secure.
In summary, butterflying your flank steak has several advantages, including faster cooking time, easier stuffing, and more surface area for marinades. However, it also has some drawbacks, including the risk of drying out, difficulty in getting an even thickness and being more prone to falling apart.
Ultimately, whether or not you should butterfly your flank steak depends on how you plan to prepare it and your personal preference. If you are confident in your knife skills and want to try something new, butterflying can be a great way to experiment with different recipes. However, if you are worried about ruining your meat or just prefer a thicker cut of steak, then skip the butterfly technique altogether.