Guide to Cutting Flank Steak

Flank steak is a versatile and delicious cut of meat that can be used in various dishes such as stir-fries, fajitas, and salads. However, cutting flank steak can be quite tricky if you don’t know the proper technique. In this guide, we will walk you through the steps to cut flank steak like a professional chef.

Firstly, let’s start with some basics. Flank steak is a lean and flavorful cut of beef that comes from the abdominal muscles of the cow. It is a long, flat cut and is known for its distinct grain that runs diagonally across the meat. To cut flank steak properly, you need to identify and cut against the grain.

Before cutting the steak, it is essential to ensure that your knife is sharp and suitable for slicing meat. A dull knife can make the process more challenging and may even result in an uneven cut. So, take the time to sharpen your knife before you begin.

Next, place the flank steak on a cutting board and take a moment to observe the grain. The grain refers to the lines or fibers that run along the length of the meat. It is crucial to cut against the grain to ensure tenderness and to prevent chewiness in the final dish. The easiest way to identify the grain is to look for the lines that resemble long streaks across the meat.

To cut against the grain, position your knife perpendicular to the grain. Start by making long, even slices across the steak, approximately 1/4 to 1/2 inch thick. Cutting against the grain will help shorten the muscle fibers, resulting in more tender and easier-to-chew meat.

One important tip is to cut the flank steak at a slight angle. This technique is known as bias cutting, and it enhances the tenderness even further. By cutting the meat at an angle, you expose more surface area, which allows for better absorption of marinades and flavors.

If you plan to use the flank steak in a stir-fry, consider cutting it into thin strips. To do this, slice the meat across the grain into strips that are about 1/4 inch wide. This size is ideal for quick cooking and will ensure each piece is evenly cooked.

Alternatively, if you are preparing fajitas or want a chunkier cut, you can slice the flank steak into thicker strips or even cubes. But always remember to cut against the grain to maintain tenderness.

Now that you have mastered the technique of cutting flank steak, it is essential to handle the meat correctly. Always use a clean cutting board and wash your hands thoroughly before and after handling raw beef to prevent cross-contamination.

Finally, after cutting the flank steak, you can marinate it to enhance the flavor. A marinade can tenderize the meat further and add a depth of flavor. Allow the flank steak to marinate in the refrigerator for at least 30 minutes or up to overnight before cooking.

In conclusion, cutting flank steak is a simple yet essential skill for any aspiring home cook. By following these steps, you can ensure that your flank steak is tender, flavorful, and cooks evenly. Remember to cut against the grain, use a sharp knife, and consider bias cutting for maximum tenderness. With practice, you will soon be cutting flank steak like a professional chef. Enjoy your delicious meals!