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

Beef flank steak is a versatile and flavorful cut of meat that can be used in a variety of dishes. However, butchering flank steak can be a daunting task for beginners. In this comprehensive guide, we will provide you with step-by-step instructions on how to butcher flank steak like a pro.

Materials You’ll Need

• Sharp butcher’s knife
• Cutting board
• Clean towels
• Optional: meat mallet

1. Trim the Fat

Start by trimming away any excess fat from the surface of the steak. This will help reduce shrinkage and make it easier to cut.

2. Identify the Grain

Locate the grain of the steak, which runs parallel to the long edge. Cutting against the grain will result in more tender meat.

3. Cut the Steak in Half

Use a sharp knife to cut the steak in half, perpendicular to the grain. This will create two smaller pieces that are easier to handle.

4. Cut the Steak into Thin Strips

Now, cut each half of the steak into thin strips, about 1/4-inch thick. Again, make sure to cut against the grain for maximum tenderness.

5. Remove the Silver Skin

Flank steak has a thin, silvery membrane running through the center. Use a sharp knife to carefully remove this silver skin, as it can be tough and chewy.

6. Tenderize the Steak (Optional)

If desired, you can tenderize the flank steak by pounding it with a meat mallet. This will break down the muscle fibers and make the meat even more tender.

7. Marinate the Steak

Once the steak is butchered, you can marinate it in your favorite marinade for at least 30 minutes. This will enhance the flavor and make the meat even more tender.

Tips for Butchering Flank Steak

• Use a sharp knife. A dull knife will tear the meat and make it tough.
• Cut against the grain. This will result in more tender meat.
• Remove the silver skin. This will prevent the meat from being tough and chewy.
• Tenderize the steak (optional). This will make the meat even more tender.
• Marinate the steak. This will enhance the flavor and make the meat even more tender.

Conclusion

Butchering flank steak may seem intimidating at first, but it’s a relatively simple process once you get the hang of it. By following these step-by-step instructions, you can butcher flank steak like a pro and enjoy delicious, tender meat.

Answers to Your Questions

Q: What is the best way to cook flank steak?
A: Flank steak can be cooked in a variety of ways, including grilling, roasting, or pan-frying. It’s important to cook flank steak to medium-rare or medium for optimal tenderness.

Q: Can I freeze butchered flank steak?
A: Yes, you can freeze butchered flank steak for up to 6 months. Make sure to wrap it tightly in freezer-safe paper or plastic before freezing.

Q: What are some good marinades for flank steak?
A: Flank steak can be marinated in a variety of marinades, including soy sauce, olive oil, garlic, and herbs. You can also experiment with different flavors, such as citrus, honey, or spices.