How To Cut Flank Steak: A Step-by-step Guide For The Perfect Slice

Flank steak, a flavorful and versatile cut of beef, requires proper cutting techniques to unlock its full potential. Cutting flank steak raw is crucial for achieving the desired tenderness and enhancing its natural flavors. This comprehensive guide will provide you with step-by-step instructions and expert tips to master the art of cutting flank steak raw.

Understanding the Anatomy of Flank Steak

Before we dive into the cutting process, it’s essential to understand the anatomy of flank steak. This cut comes from the lower abdominal muscles of the cow, resulting in a long, flat, and slightly tough texture. Flank steak is characterized by its prominent grain, which runs parallel to the length of the steak.

Step-by-Step Cutting Instructions

1. Trim Excess Fat:
Remove any excess fat from the surface of the steak using a sharp knife.

2. Identify the Grain:
Locate the direction of the grain by running your fingers along the surface of the steak. The grain will feel like small ridges.

3. Cut Against the Grain:
Using a sharp knife, slice the steak against the grain. This technique breaks down the tough fibers, resulting in a more tender steak.

4. Slice Thinly:
Cut the steak into thin slices, approximately 1/4-inch thick. This thickness allows for even cooking and optimal flavor absorption.

5. Cut at an Angle:
To enhance tenderness, slice the steak at a slight angle against the grain. This technique creates more surface area, allowing for better heat distribution.

Tips for Cutting Flank Steak Raw

• Use a sharp knife: A dull knife will tear the meat and result in a less tender steak.
• Cut in one motion: Avoid sawing back and forth, as this can create uneven slices.
• Don’t overwork the meat: Cut only as much as necessary to achieve the desired thickness.
• Chill the steak: Chilling the steak before cutting can help firm it up, making it easier to slice.
• Marinate before cooking: Marinating the steak before cooking helps tenderize the meat and enhance its flavors.

Different Cutting Styles for Flank Steak

1. Skirt Steak:
Cut the flank steak into thin, long strips to create skirt steak, a popular ingredient in fajitas and tacos.

2. Carne Asada:
Slice the flank steak thinly across the grain and marinate it in a flavorful blend of spices to prepare carne asada.

3. London Broil:
Cut the flank steak into larger, thicker slices and grill or pan-sear it for a classic London broil.

Final Note: The Importance of Cutting Flank Steak Raw

Cutting flank steak raw is a fundamental step in preparing this flavorful cut of meat. By following the techniques outlined in this guide and utilizing the tips provided, you can unlock the full potential of flank steak, resulting in tender, juicy, and delicious dishes. Experiment with different cutting styles to suit your culinary preferences and enjoy the versatility and affordability of this amazing beef cut.

Basics You Wanted To Know

1. Why is it important to cut flank steak against the grain?
Cutting against the grain breaks down the tough fibers, making the steak more tender.

2. How thin should I slice flank steak?
For optimal tenderness and flavor absorption, slice flank steak into 1/4-inch thick slices.

3. Can I cut flank steak with kitchen shears?
While kitchen shears can be used to trim the steak, it’s best to use a sharp knife for slicing to ensure even cuts.

4. How long should I marinate flank steak before cooking?
Marinating flank steak for at least 30 minutes, but up to overnight, helps tenderize the meat and enhance its flavors.

5. What are some popular marinades for flank steak?
Popular marinades include a blend of olive oil, soy sauce, garlic, and spices, or a mixture of lime juice, cilantro, and cumin.