How To Cut Flank Steak Against The Grain: The Raw Truth!

Flank steak, known for its bold flavor and lean texture, requires proper cutting to maximize its tenderness and flavor. Cutting against the grain is a crucial technique that breaks down tough muscle fibers, resulting in a more enjoyable dining experience. This comprehensive guide will provide step-by-step instructions and helpful tips on how to cut flank steak against the grain raw.

Understanding Flank Steak

Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It has a noticeable grain running parallel to its length. The muscle fibers in flank steak are long and tough, which can make it chewy if not cut correctly.

Why Cut Against the Grain?

Cutting against the grain means slicing perpendicular to the direction of the muscle fibers. This breaks down the tough fibers into shorter, more tender pieces. As a result, the steak becomes easier to chew and more flavorful.

Step-by-Step Instructions

1. Remove Silver Skin

Before cutting, remove the silver skin, a thin membrane that covers one side of the steak. Use a sharp knife to gently scrape it off.

2. Identify the Grain

Lay the steak flat on a cutting board. Run your fingers along its surface to feel the direction of the grain. The grain will feel like small ridges running parallel to the length of the steak.

3. Slice Against the Grain

Using a sharp knife, hold it perpendicular to the grain and slice the steak into thin strips. Aim for slices that are about 1/4 inch thick.

4. Adjust Slice Thickness

If the steak is particularly thick, you may need to cut it into thinner slices for optimal tenderness. Conversely, if the steak is thin, you can cut it into thicker slices.

5. Cutting Angles

For a more visually appealing presentation, consider cutting the steak at a slight angle to create a more interesting shape.

6. Seasoning

After cutting, season the steak to taste with salt, pepper, or your favorite marinade.

Tips for Cutting Flank Steak Against the Grain

• Use a sharp knife to ensure clean cuts.
• Cut the steak in one smooth motion to avoid tearing the fibers.
• If the steak is frozen, partially thaw it before cutting to prevent tearing.
• Marinating the steak before cutting can help further tenderize it.
• Cook the steak to your desired doneness. Flank steak is typically cooked medium-rare to medium for optimal tenderness.

Benefits of Cutting Flank Steak Against the Grain

• Improved tenderness and chewability
• Enhanced flavor release
• Reduced cooking time
• Visually appealing presentation

Alternative Cooking Methods

In addition to grilling or pan-searing, flank steak can be cooked using other methods:

• Sous vide: Vacuum-seal the steak and cook it in a water bath at a precise temperature for a tender and juicy result.
• Slow-cooking: Braising or stewing the steak in a flavorful liquid over low heat results in fall-off-the-bone tenderness.
• Stir-frying: Cut the steak into thin slices and stir-fry it quickly with vegetables for a flavorful and healthy meal.

Recommendations: The Art of Cutting Flank Steak

Mastering the technique of cutting flank steak against the grain raw is essential for unlocking its full potential. By following these step-by-step instructions and incorporating the provided tips, you can enjoy a tender, flavorful, and visually appealing steak every time.

What People Want to Know

Q: What if I don’t have a sharp knife?

A: Using a dull knife will make it difficult to cut the steak against the grain properly. If you don’t have a sharp knife, consider using a meat cleaver or kitchen shears.

Q: Can I cut flank steak against the grain after cooking?

A: Cutting against the grain after cooking will not achieve the same level of tenderness as cutting it raw. However, it can still help improve the chewability of the steak.

Q: What other types of meat can I cut against the grain?

A: Cutting against the grain is a technique that can be applied to other tough cuts of meat, such as skirt steak, hanger steak, and chicken breasts.