To cut flank steak properly, it is essential to slice against the grain of the meat. This technique breaks down the long fibers, making the steak much more tender and easier to chew. Here are the steps to cut flank steak:
- Identify the Grain: Look for the direction of the muscle fibers running through the steak, which appear as long, parallel lines.
- Position the Steak: Lay the steak flat on a cutting board with the grain running horizontally for easier cutting.
- Slice Against the Grain: Hold a sharp knife at a 45-degree angle and slice across the grain into thin slices about 1/4 inch thick. Slicing against the grain shortens the muscle fibers which tenderizes the meat.
- Adjust Thickness: For fajitas or stir-fry, keep slices thin; for thicker cuts, hold the knife more upright.
- Keep Knife Sharp: Use a sharp knife and avoid sawing motions; use smooth cuts to avoid tearing the meat.
This method transforms the tough, fibrous flank steak into tender, juicy slices suitable for various dishes like fajitas, stir-fry, or grilling. Additionally, letting the steak rest before cutting helps keep it juicy. These instructions ensure that every bite of flank steak will be tender and flavorful by properly cutting against the grain with a sharp knife at an appropriate angle.
