Knowing how to cut flank steak is crucial if you want steak with amazing tenderness and flavor. The important thing to note when cutting the flank is to cut the steak against the grain.
The main reason for this is that flank steak, while lean and delicious, is tougher than most beef cuts because of the long muscle fibers that run through the meat. For the best results, always cut the steak against the grain.
This method of slicing flank steak cuts through the tough muscle fibers, shortening them to make the meat easier to chew. Continue reading to learn how to cut flank steak for the most tender bite.
First, you'll need to trim the raw flank steak. Use your sharp knife to slice under one end of the silver skin. The silver skin is a thin membrane found on one side of the steak. Because of the rubbery texture of the silverskin, it's paramount to remove the skin before cooking flank steak.
Place the steak on a cutting board with the silverskin side facing upward. Next, wedge the knife under one end of the membrane. Make sure you don't pierce the flesh. To remove the silverskin, grab the flap and pull it upward. As you pull, use the knife to cut the silver skin from the steak.
Next, remove any large pieces of fat from the raw flank steak with a sharp knife. Remember to leave some fat on the steak because it adds flavor and moisture as the meat cooks.
Now, locate the grain of the steak. The meat grain refers to the arrangement of the muscle fibers. The meat grain runs down the length of a flank steak and is usually visible on the steak.
Using a carving fork, hold the steak in place and keep it from sliding around as you slice it. Use your weaker hand to hold the fork and your dominant hand to slice the meat. Make sure you cut the steak against the grain. Slicing flank steak against the grain is a good way to tenderize tough meat. This is because cutting flank steak against the grain shortens the muscle fibers, making the meat easier to chew. Note that you can slice flank steak before or after cooking it.
Make a 45-degree angle cut in the steak. Instead of slicing flank steak straight down, hold the knife at a 45-degree angle as you cut the steak. Cutting the meat at an angle prevents it from becoming chewy and results in slightly wider slices. Next, cut the raw flank steak into thin strips to help keep it tender. Cut the meat ½ -inch thick. This is the ideal size for stir fry but you can cut it to whatever size you prefer.
Flank steak is cut from the cow's abdominal muscle. This steak is long and flat and is made up of long fibers. Flank steak is also a lean cut, which can make it tough to eat if not cooked properly. For the best results, marinate the meat and cook it quickly over high heat. Because beef flank steak is widely available and reasonably priced, you can find it at almost any local grocery store
The grain in meat refers to how the muscle fibers in a piece of meat are aligned. The meat grains are connective tissues that run parallel to the length of the meat.
These fibers give the meat texture and structure. The goal of slicing the flank steak against the grain is to shorten the length of the fibers and make the meat easier to chew.
Cutting flank steak with the grain preserves the fiber strands. As a result, the meat slices will be tougher and chewier. Even though the meat will still be edible, it will be less enjoyable to eat than if you cut it against the grain.
Choosing a quality steak is essential for improving the flavor and tenderness of your favorite flank steak recipes. Here are some pointers to help you choose the best flank steak:
Here are three of my favorite ways to cook flank steak:
Let’s discuss extra tips to help you get the best cuts every time.
Cutting your flank steak is that simple. Understanding how to cut flank steak correctly is all about knowing the direction of the grain of the meat. In fact, the same principle applies to any type of meat you intend to cut. A well-prepared flank tastes delicious and can be prepared quickly with different cooking techniques. So, buy a whole flank steak, get a sharp knife and cutting board ready, thinly slice the meat, and cook.