Get The Perfect Slice Every Time: How To Cut Flank Steak Properly!

Cutting flank steak properly is an essential skill for any home cook or professional chef. This versatile cut of beef is known for its bold flavor and affordability, making it a popular choice for grills, stir-fries, and other dishes. However, if not cut correctly, flank steak can become tough and chewy. This guide will provide step-by-step instructions on how to cut flank steak properly, ensuring tender and flavorful results every time.

Understanding Flank Steak

Flank steak is a long, flat cut of beef taken from the lower abdomen of the cow. It is a relatively lean cut with a noticeable grain running through it. The grain refers to the direction of the muscle fibers, and cutting against the grain is crucial for tenderizing the meat.

Materials You’ll Need

• Sharp chef’s knife
• Cutting board
• Paper towels (optional)

Step-by-Step Cutting Instructions

1. Trim Excess Fat:

• Use a sharp knife to trim any excess fat from the edges of the steak. This will help reduce shrinkage during cooking and prevent flare-ups on the grill.

2. Locate the Grain:

• Hold the steak flat on the cutting board and run your fingers along the surface. You will feel the direction of the muscle fibers.

3. Cut Against the Grain:

• Use a sharp knife to cut the steak into thin slices, perpendicular to the grain. Aim for slices that are about 1/4 to 1/2 inch thick.

4. Slice into Strips:

• If desired, you can further slice the steak into thin strips. This is ideal for stir-fries or fajitas.

5. Remove the Sinew:

• Once the steak is sliced, you may notice a thin, tough sinew running through the center of each slice. Use a sharp knife to remove the sinew by carefully slicing it away.

6. Dry the Steak:

• Use paper towels to pat the steak slices dry. This will help the marinade or seasoning adhere better and prevent sticking during cooking.

7. Marinate or Season:

• Depending on your recipe, you can now marinate or season the steak slices. Allow them to marinate for at least 30 minutes before cooking.

Tips for Cutting Flank Steak Properly

• Use a very sharp knife. A dull knife will tear the meat fibers, resulting in a tough steak.
• Cut the steak against the grain. This will break down the muscle fibers and create a more tender texture.
• Slice the steak thinly. This will allow it to cook quickly and evenly.
• Remove the sinew. The sinew is a tough connective tissue that can make the steak chewy.
• Dry the steak before cooking. This will help the marinade or seasoning adhere better.

The Bottom Line: Savor the Tenderness

By following these simple steps, you can cut flank steak properly and unlock its full potential for tenderness and flavor. Whether you’re grilling, stir-frying, or braising, cutting against the grain and removing the sinew will ensure that your flank steak is a culinary masterpiece.

What You Need to Know

1. Why is it important to cut flank steak against the grain?

Cutting against the grain breaks down the muscle fibers, making the steak more tender.

2. How thick should I slice flank steak?

Aim for slices that are about 1/4 to 1/2 inch thick.

3. Should I remove the sinew from flank steak?

Yes, the sinew is a tough connective tissue that can make the steak chewy.

4. Can I marinate flank steak overnight?

Yes, but no more than 24 hours. Prolonged marinating can make the steak mushy.

5. How long should I grill flank steak?

Grill over medium heat for 5-7 minutes per side for medium-rare, or until desired doneness is reached.