How To Butterfly Flank Steak Martha Stewart Style – A Step By Step Guide

Butterflying flank steak is a technique that transforms this lean, flavorful cut into a culinary masterpiece. Martha Stewart, renowned for her culinary expertise, shares her secrets to butterflying flank steak with precision and ease. Embrace this guide to elevate your grilling or pan-searing adventures.

Understanding Flank Steak

Flank steak is a long, flat cut from the cow’s abdominal muscles. It’s known for its intense flavor and fibrous texture. Butterflying the steak involves slicing it open lengthwise, creating a thin, wide piece that cooks evenly and tenderizes more easily.

Materials You’ll Need

• Sharp knife
• Cutting board
• Meat mallet or tenderizer (optional)

Step-by-Step Guide

1. Prepare the Steak

Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This allows the meat to relax, making it easier to cut.

2. Slice Along the Grain

Place the steak on a cutting board and identify the grain, which runs parallel to the long edge. Hold the knife parallel to the board and slice along the grain, starting from the thin end of the steak.

3. Cut Halfway Through

Slice about halfway through the steak, stopping just short of cutting it completely in half. The goal is to create a pocket that will allow you to spread seasonings and fillings.

4. Open the Butterfly

Using your fingers or a spoon, gently open the butterfly cut. The steak should now resemble a thin, wide sheet.

5. Tenderize (Optional)

If desired, use a meat mallet or tenderizer to pound the steak gently. This helps break down the fibers and make the steak more tender.

6. Season and Fill

Spread your preferred seasonings or fillings evenly over the butterflied steak. You can use a marinade, rub, or simply salt and pepper.

7. Roll and Tie

Roll the steak back up tightly, starting from the narrow end. Secure the roll with butcher’s twine or toothpicks.

Grilling or Pan-Searing

• Grill the steak over medium heat for 5-7 minutes per side, or until cooked to your desired doneness.
• Pan-sear the steak in a hot skillet for 3-4 minutes per side, or until a golden-brown crust forms.

The Perfect Pairing

Flank steak pairs well with a variety of sides, including:

• Grilled vegetables
• Roasted potatoes
• Chimichurri sauce
• Salad

Tips for Success

• Use a sharp knife to ensure clean cuts.
• Don’t overcut the steak; slicing halfway through is sufficient.
• If using a marinade, allow the steak to marinate for at least 30 minutes.
• Cook the steak to the desired doneness using a meat thermometer.
• Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.

Wrapping Up: The Beauty of Butterflying

Butterflying flank steak is a versatile technique that unlocks the full potential of this flavorful cut. Whether you’re grilling for a summer feast or pan-searing for a quick weeknight dinner, mastering this skill will elevate your culinary creations.

What You Need to Learn

Q: Can I butterfly flank steak without a knife?
A: Yes, you can use scissors to cut along the grain and open the butterfly cut.

Q: How long should I marinate the steak before cooking?
A: For best results, marinate the steak for at least 30 minutes or up to overnight.

Q: What is the ideal cooking temperature for flank steak?
A: For medium-rare, cook to an internal temperature of 135°F (57°C). For medium, cook to 145°F (63°C).