Flank steak is a popular cut of beef that is known for its rich flavor and tender texture. However, it can be a bit tricky to cut due to its unique grain pattern. In this tutorial, we will discuss the best way to cut a flank steak for optimal flavor and texture.
Tools You Will Need
Before we dive into the cutting process, let’s talk about the tools you will need. You’ll need a sharp chef’s knife, cutting board, and a pair of kitchen shears.
Preparing the Flank Steak
First, you’ll want to remove any excess fat or silver skin from the surface of the meat. This will help prevent the meat from curling up during cooking and make it easier to slice.
Cutting Against the Grain
The most important thing when cutting flank steak is to cut against the grain. This means cutting perpendicular to the direction of the muscle fibers. Cutting against the grain will result in more tender pieces of meat.
Another key tip is to slice your flank steak thinly. This will not only make it easier to chew but also allow for more even cooking.
Creating Bias-Cut Slices
To create bias-cut slices, hold your knife at a 45-degree angle and slice across the grain. This will create long, thin slices that are perfect for sandwiches or stir-fries.
Flank steak is versatile and can be served in many different ways. You can serve it as part of a stir-fry with vegetables, sliced thinly on top of a salad with some crumbled cheese or even grilled on skewers.
- Add sliced flank steak to tacos or fajitas.
- Pair with roasted vegetables like carrots or potatoes.
- Serve with a side of rice or quinoa for a hearty meal.
Cutting flank steak can be challenging, but by following these tips, you’ll be able to produce tender, flavorful pieces of meat. Remember to cut against the grain, slice thinly, and create bias-cut slices for best results. With a little practice and patience, you’ll be able to prepare restaurant-quality flank steak in your own kitchen.