How to cut flank steak like a pro: the ultimate guide

Flank steak, a flavorful and budget-friendly cut, requires proper slicing techniques to maximize its tenderness and flavor. This comprehensive guide will provide step-by-step instructions on how to cut flank steak raw, ensuring you achieve perfectly thin and even slices.

Understanding Flank Steak

Flank steak is a long, flat cut from the lower belly of the cow. It has a pronounced grain that runs parallel to the muscle fibers. Cutting against this grain is crucial for creating tender and bite-sized pieces.

Tools You’ll Need

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

Step-by-Step Instructions

1. Remove Excess Fat and Silver Skin

• Trim any excess fat or silver skin from the surface of the steak. This will improve the texture and prevent gristle in the final dish.

2. Locate the Grain

• Run your fingers along the surface of the steak to feel the direction of the grain. The grain should run parallel to the long edge of the steak.

3. Slice Against the Grain

• Hold the knife perpendicular to the cutting board and slice the steak thinly, against the grain. Aim for slices about 1/8 to 1/4 inch thick.

4. Cut Across the Grain

• Once you’ve sliced against the grain, turn the steak 90 degrees and slice across the grain into bite-sized pieces. This will create tender and flavorful cubes.

5. Dry the Steak (Optional)

• If desired, pat the sliced steak dry with paper towels. This will help remove excess moisture and promote even cooking.

Tips for Perfect Slicing

• Use a sharp knife to ensure clean and precise cuts.
• Slice the steak when it’s cold, as this will make it easier to handle and cut against the grain.
• Hold the steak steady while slicing to prevent it from moving and potentially causing uneven slices.
• If you encounter tough or chewy pieces, try marinating the steak before slicing.

Marinating Flank Steak

Marinating flank steak helps tenderize it and enhance its flavor. Here’s a simple marinade recipe:

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce

Combine all ingredients in a bowl and whisk until well blended. Place the steak in a resealable bag, pour in the marinade, and refrigerate for at least 30 minutes or up to overnight.

Cooking Flank Steak

Once sliced, flank steak can be cooked in various ways:

• Grilling: Grill over high heat for 5-7 minutes per side for medium-rare.
• Pan-searing: Heat oil in a large skillet and sear the steak for 2-3 minutes per side for medium-rare.
• Roasting: Roast in a preheated oven at 425°F (220°C) for 20-25 minutes for medium-rare.

Flank Steak Recipes

• Flank Steak Tacos: Thinly sliced flank steak marinated in a flavorful blend of spices and grilled to perfection.
• Flank Steak Stir-Fry: Tender flank steak tossed with vegetables and a savory sauce.
• Flank Steak Salad: Grilled flank steak sliced and arranged over a bed of mixed greens, topped with your favorite dressing.

The Final Cut: Mastering the Art

Cutting flank steak raw may seem daunting at first, but with practice and the right techniques, you’ll be slicing like a pro in no time. Remember to slice against the grain, use a sharp knife, and dry the steak for optimal results. Experiment with different marinades and cooking methods to create delicious and versatile dishes.

Answers to Your Most Common Questions

Q: Can I cut flank steak frozen?

A: No, it’s not recommended to cut flank steak frozen as it will be difficult to handle and slice evenly. Thaw the steak completely before cutting.

Q: Why is my flank steak tough?

A: Flank steak can be tough if it’s not sliced against the grain or cooked properly. Marinating the steak can also help tenderize it.

Q: What is the best way to cook flank steak?

A: Flank steak can be cooked on a grill, in a pan, or in the oven. Cooking it over high heat for a short time will help keep it tender and juicy.