Quick Overview: How To Cut Flank Steak In 5 Easy Steps
- Begin by stripping the flank steak of any excess fat or silver skin. This will ensure that the meat is tender and flavorful.
- Look for the grain of the meat. The grain means the direction where muscle fibers run. Cutting against the grain is vital for tenderizing the meat.
- Then, slice the flank steak against the grain into thin, even pieces. The thickness of the slices should be no more than 1/4 inch.
- Use a sharp knife to make the cuts. A dull knife can tear the meat, causing it to become tough and less flavorful.
- After cutting the steak, you can marinate it or season it with spices to enhance the flavor. To ensure even cooking, let the steak come to room temperature before cooking.
Did you know that there is a specific way to properly cut a flank steak? Yes, just like most things, the way you slice your flank steak will greatly affect the tenderness of your dish. I bet nobody wants a tough and hard-to-chew steak, right? Read on to learn the right way to cut your flank steak at home in just 5 easy steps!
1. What Is A Flank Steak?
Flank steak is a type of beef that comes from a cow's underbelly. It's a long, flat cut of meat that's lean, flavorful, and relatively affordable. It is typically used for dishes like fajitas, stir-fry, or thinly sliced sandwiches. Flank steak has a tight grain, which makes it ideal for slicing against the grain for maximum tenderness. However, it can become tough and chewy if it's not cooked properly. This is why it's important to slice it thinly, marinate it, or cook flank steak on high heat for a short period of time.