Flank steak is a delicious and versatile cut of beef that can be used in a variety of dishes. From fajitas to stir-fry, there are many ways to prepare this flavorful cut.
However, cutting flank steak can be a challenge for some home cooks. In this article, we will discuss the best way to cut flank steak.
When it comes to cutting flank steak, it’s important to pay attention to the grain of the meat. The grain refers to the direction that the muscle fibers run through the meat. Cutting against the grain will result in tender and juicy pieces of meat, while cutting with the grain can produce tough and Chewy pieces.
To begin, place your flank steak on a cutting board with the long side facing you. Identify which direction the grain is running by looking for the lines that run parallel to each other along the length of the meat.
Next, using a sharp knife, make thin cuts against the grain of the meat. It’s important to make sure that your knife is sharp so that you can make clean cuts through the meat without tearing or shredding it.
Using a sawing motion with your knife, slice across the grain at a slight angle. Each piece should be about ¼ inch thick or less. If you prefer thicker slices, adjust accordingly but keep in mind that thinner slices tend to be more tender.
After you have finished slicing your flank steak against the grain, it’s time to season and cook it according to your recipe. Flank steak is best cooked quickly over high heat such as grilling or broiling.
If you’re planning on using your sliced flank steak in stir-fry or fajitas, you may want to further slice each piece into thin strips for easier cooking and serving.
In conclusion, when it comes to cutting flank steak, always remember to cut against the grain for maximum tenderness and flavor. With these simple steps and some practice, you’ll be able to cut flank steak like a pro in no time.