How to make flank steak melt in your mouth: the crucial step you’re missing
What To Know
- Flank steak can be sliced thin and served as a main course or sliced thick and served as a sandwich or salad topping.
- Cutting flank steak against the grain breaks down the tough muscle fibers, making the steak more tender and easier to chew.
- The grain of flank steak runs parallel to the long edge of the steak.
Flank steak is a flavorful and versatile cut of beef that can be grilled, roasted, or pan-seared. However, it can also be tough if not cooked properly. One of the most important steps in preparing flank steak is cutting it against the grain. This simple technique helps break down the tough muscle fibers, making the steak more tender and easier to chew.
Understanding the Grain of Flank Steak
The grain of meat refers to the direction of the muscle fibers. In flank steak, the muscle fibers run parallel to the long edge of the steak. Cutting against the grain means slicing perpendicular to these fibers.
Benefits of Cutting Against the Grain
Cutting flank steak against the grain offers several benefits:
- Improved Tenderness: Breaking down the muscle fibers makes the steak more tender and less chewy.
- Easier to Chew: Shorter muscle fibers are easier to bite through, making the steak more enjoyable to eat.
- Enhanced Taste: Cutting against the grain exposes more surface area for marinades and seasonings to penetrate, resulting in a more flavorful steak.
- Reduced Toughness: Cooking flank steak with the grain can cause the muscle fibers to contract and become tough. Cutting against the grain prevents this.
How to Cut Flank Steak Against the Grain
Cutting flank steak against the grain is easy:
1. Lay the steak flat on a cutting board.
2. Identify the direction of the muscle fibers.
3. Using a sharp knife, slice the steak perpendicular to the muscle fibers.
4. The slices should be about 1/4-inch thick.
Marinating and Cooking Flank Steak
Once the steak has been cut against the grain, it can be marinated or cooked immediately. Marinating helps tenderize the steak further and add flavor. If marinating, allow the steak to sit in the marinade for at least 30 minutes, but no longer than 24 hours.
Flank steak can be grilled, roasted, or pan-seared. For grilling, preheat the grill to medium-high heat. Grill the steak for 4-6 minutes per side, or until cooked to your desired doneness. For roasting, preheat the oven to 425°F (220°C). Roast the steak for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. For pan-searing, heat a large skillet over medium-high heat. Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness.
Serving Flank Steak
Flank steak can be sliced thin and served as a main course or sliced thick and served as a sandwich or salad topping. It can be paired with a variety of sauces, such as chimichurri, salsa, or horseradish sauce.
Tips for Grilling Flank Steak Against the Grain
- Use a sharp knife to ensure clean cuts.
- Marinate the steak for at least 30 minutes to tenderize it.
- Grill the steak over medium-high heat to prevent it from becoming tough.
- Cook the steak to an internal temperature of 135°F (57°C) for medium-rare.
- Let the steak rest for 5-10 minutes before slicing and serving.
Tips for Roasting Flank Steak Against the Grain
- Preheat the oven to 425°F (220°C) to ensure even cooking.
- Roast the steak for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Let the steak rest for 5-10 minutes before slicing and serving.
Tips for Pan-Searing Flank Steak Against the Grain
- Heat a large skillet over medium-high heat to ensure a good sear.
- Sear the steak for 2-3 minutes per side, or until cooked to your desired doneness.
- Let the steak rest for 5-10 minutes before slicing and serving.
What You Need to Learn
Q: Why is it important to cut flank steak against the grain?
A: Cutting flank steak against the grain breaks down the tough muscle fibers, making the steak more tender and easier to chew.
Q: How do I identify the grain of flank steak?
A: The grain of flank steak runs parallel to the long edge of the steak.
Q: How thick should I slice flank steak against the grain?
A: Flank steak should be sliced about 1/4-inch thick against the grain.
Q: Can I marinate flank steak after cutting it against the grain?
A: Yes, marinating flank steak after cutting it against the grain will help tenderize it further and add flavor.
Q: What is the best way to cook flank steak against the grain?
A: Flank steak can be grilled, roasted, or pan-seared against the grain. Grilling is a good option for a smoky flavor, while roasting is ideal for a more even cook. Pan-searing is a quick and easy method for a flavorful steak.
Q: How do I know when flank steak is cooked to medium-rare?
A: Flank steak is cooked to medium-rare when the internal temperature reaches 135°F (57°C).
