I’m really, into cut flank steak at the moment! It’s a beef cut that often gets a rap for being tough especially if you’re not careful, with how you slice it. The way you cut flank steak truly impacts how or tough… It ends up being and because I want everyone to enjoy it (and not waste money on a chewy steak) I’ve shared my tips on how to slice flank steak so you can join me in appreciating this tasty dish!
Flank steak is a type of meat that originates from a muscle that gets a workout and contains plenty of tissue. This makes it quite tough and chewy if not sliced correctly. However there’s news. You can avoid chewiness by cutting it against the grain! Slicing against the grain shortens the muscle fibers allowing you to savor the taste without having to deal with prolonged chewing sessions.
Why Learn How to Cut Flank Steak Against the Grain
Flank steak is a budget choice compared to pricier cuts. Knowing how to slice flank steak allows for opportunities to savor steak. If you’re hesitant to purchase steak because of its cost flank steak proves to be an alternative. It can be used in dishes. Such, as a speedy stir fry a flavorful steak salad, a steak gyro, easy sheet pan fajitas and many other options! This enhances the dining experience. When you slice the flank steak across the grain there’s no need to worry about your guests spitting it out…
How to Cut Flank Steak
Step 1: After cooking the flank steak place it on a cutting board. Allow it to rest for a while before slicing. This will help the juices spread evenly throughout the meat.
Step 2: Make sure to check the direction of the meat fibers, known as the grain and align your steak so that the fibers run lengthwise.
Step 3: Cut the steak with a knife held at a 45 degree angle making slices, across the grain.
Step 4: Slice the steak, into pieces about 1/4 inch thick using a smooth back and forth motion until you have sliced it all.
Tips on How to Cut Flank Steak
Invest in a good, sharp knife. Make sure to invest in a quality knife. When cutting through steak try not to apply pressure as it can force out the juices. Opt for the knife you have and aim to slice through the meat in one go.
Angle your knife: When slicing, tilt your knife at a 45 degree angle, towards the cutting board. It’s not just, for show; angling your cuts a bit can result in more manageable slices.. Yes “tenderer” is indeed a word…
Cut across the lines: When you examine a flank steak you’ll notice lines that run across it. These are the muscle fibers. It’s important to slice across these lines than parallel, to them. This is what folks refer to when they mention cutting against the grain! If the fibers appear vertically aligned like |||||| it’s best to cut across them like . Alternatively if the lines are horizontal then cutting vertically is the way to go.
Go thin: I prefer to cut flank steak into strips as it significantly reduces the amount of chewing required. Slicing it thinly against the grain results, in a texture.
Use a carving fork or pair of tongs: To handle the meat grab a carving fork or a pair of tongs. Even if your knife is very sharp it’s important to keep the meat steady and using a carving fork (or even a regular fork). Tongs is the way to do that.
I spent a good bit of my 20’s touring the country playing music. As a teenager, and throughout my 20’s, in between music, I always worked in restaurants, in various capacities. Somewhere in my late 20’s I realized that I was not on the cover of Rolling Stone, as planned, and so, I started thinking about my future and trying to figure out other ways to have an impact, be creative and still live a bit of that rock ‘n roll lifestyle. The restaurant industry provided me with a good bit of those things. And so, I started honing my chops in the kitchen, putting my nose in food lover’s companion, and really started to go somewhere with it.