The secret that can transform an affordable cut from chewy and tough to tender and delicious is properly cutting a Flank Steak. Cutting technique makes the difference between various dishes that are made from Steak. This guide will show you exactly how to cut a Flank Steak for perfect results every time, from basic techniques to specific cuts for specific dishes.
Understanding Flank Steak basics. Why does the cutting technique matter?
Before discussing cutting techniques, it’s essential to understand what makes Flank Steak unique and why proper cut technique is so crucial.
Flank Steak is cheaper than many other cuts. It stands out for its rich flavor and lean texture. This lean cut comes from the abdominal muscles of the cow, an area that gets quite a workout during the animal’s life. This results in strong, well-defined muscle fibers running lengthwise through the meat – what we call “the grain”. These long muscle fibers determine the toughness or tenderness of the meat, depending on how you cut them.
Think of these muscle fibers like a bundle of rubber bands. If you cut a piece of meat parallel to these fibers (with the grain), you must try to chew multiple long, tough strands simultaneously. However, if cut against the grain, those long fibers will transfer into shorter, more manageable pieces that are much easier to chew.
Flank Steak with the fibers called the grain running through the meat.
The step-by-step guide on how to cut a Flank Steak
Now that we understand why the grain matters, let’s dive into how to cut a Flank Steak to achieve the best results for any dish. The most fundamental technique in cutting Flank Steak is slicing against the grain. Here’s how to cut Flank Steak against the grain:
Step 1: Identifying the grain
The first and most crucial step is identifying the grain of your Flank Steak. Look for the long, parallel lines running along the length of the meat.
In most Flank Steaks, these lines run lengthwise, making your job relatively straightforward. If you’re having trouble seeing the grain, try looking at the meat from different angles or under good lighting.
Step 2: Positioning the Steak properly
Place your Flank Steak on the cutting board with the grain running horizontally (left to right) in front of you.
This position sets you up for the most natural and comfortable cutting motion. If your Steak is particularly long, feel free to cut it in half first to make it more manageable.
Step 3: The perfect slice
Here’s where the magic happens. To cut against the grain:
- Hold your knife at a 45-degree angle to create broader, more tender slices.
- Using a steady pressure cut perpendicular to the grain lines (at a 90-degree angle).
- Using firm, smooth motions, slice the Steak into strips approximately ¼-inch thick.
Understanding how to cut a Flank Steak into strips helps the meat cook quickly and stay tender. These are perfect for stir-fries.
The secret to a delicious Flank Steak lies in knowing how to cut a Flank Steak against the grain, which shortens tough muscle fibers and makes each bite more tender.
Pro tip: After cooking, let the meat rest for 5-10 minutes before cutting to retain its juices. Your Steak will be juicier and more flavorful.
How to cut Flank Steak before cooking
Whether to cut your Flank Steak before or after cooking depends on your recipe and personal preference. For some recipes like stir-fries, marinated dishes, and Kabobs, you need pre-cut meat. When preparing Flank Steak before cooking, consider these steps:
- Pop Flank Steak in the freezer for 30 minutes before cutting. This firms up the meat just enough to make precise slicing easier.
- Trim away extra fat and silver skin
- Spot the grain direction and cut against
- Keep your slices the same thickness.
A partially frozen Steak is easier to cut. The meat won’t slide under your knife. Your cuts will be cleaner and more precise.
How to cut a Flank Steak for popular and specialized dishes
How to Cut Flank Steak for Fajitas
Fajitas require slightly different preparation than your standard sliced Flank Steak. It requires specific cutting techniques for the perfect bite-sized pieces:
- Let the cooked Steak rest for 5-10 minutes
- Locate the grain direction
- Cut across the grain at a 45-degree angle
- Slice into small sections (3-4 inch length), with thin and bite-sized strips (about ⅛ to ¼ inch thick)
- Ensure strips are similar in size for consistent cooking
- Consider marinating the strips before cooking
This technique ensures your Fajita meat will be tender and the perfect size for stuffing into tortillas.
Learn how to cut flank Steak for fajitas to ensure each bite is easy to chew and absorbs the delicious marinade.
How to cut Flank Steak for Beef and Broccoli
Chinese-style dishes like beef and broccoli require extra-thin slices for quick cooking and tender results. Here’s how:
- Freeze Steak for 30 minutes to firm it up and easier cutting
- Slice against the grain at a sharp angle (about 45-degree)
- Make paper-thin slices (about ⅛ inch)
- Keep slices uniform for even cooking
- Cut longer slices into smaller pieces if needed
The thinner your slices, the more tender they’ll be. They’ll also cook faster.
Common mistakes and how to avoid them
Common mistakes
When learning how to cut a Flank Steak, people often make these common mistakes:
- Cutting with the grain instead of against it: slicing parallel to the muscle fibers (cutting with the grain), makes the meat significantly tougher and chewier.
- Using a dull knife: Dull blades tear the meat fibers instead of cutting them cleanly, leading to ragged, unappealing slices.
- Inconsistent slice thickness: Uneven slices cook at different rates and can affect the overall eating experience.
- Cutting meat directly after cooking: Cooked Flank Steak needs to rest for 5-10 minutes allowing the juices to redistribute throughout the meat, ensuring moistness in every bite.
- Rushing through the cutting process
Troubleshooting Tips
Try these fixes for typical issues:
If your slices are too thick:
- Lay them flat, double-check grain direction, and carefully slice them horizontally to create thinner pieces.
- Pound them slightly to tenderize.
- Consider marinating by applying marinade or tenderizer for additional tenderness.
- Use them in braised dishes where longer cooking will help tenderize the meat.
Pounding the meat helps break down tough muscle fibers, making it more tender and easier to cut.
If you cut in the wrong direction:
- Cut the slices into smaller pieces to make them more manageable
- Use the meat in dishes with plenty of sauce or marinade
- Consider chopping it finely for use in tacos or meat sauce
For hard-to-cut meat:
- Freeze briefly first
- Use a sturdy and quality cutting board and sharp chef’s knife (8-10 inches) for creating clean cuts.
Tips for perfect results
To get the most out of your knowledge of how to cut a Flank Steak, follow these essential tips:
Choose quality Flank Steak
Look for these characteristics when selecting your Steak:
- Fresh, red color
- Firm texture to the touch
- Have some marbling for flavor
- No tears in the package
- No excess liquid in the container
- Even thickness throughout
Proper storage
- Wrap uncooked Flank Steak carefully before freezing in plastic wrap or freezer paper.
- Use within 3-5 days if refrigerated at 40 °F (4.4 °C).
- Can used for up to 9-12 months if properly wrapped and frozen at a suitable temp.
- Store cut pieces in airtight containers
- Store in the fridge until needed. A freezer temperature of 0°F (-17.8°C) is ideal
Before cutting
- Keep your knife sharp for clean cuts
- Clean your cutting board thoroughly, ensure work on a stable, clean cutting surface
- Have all tools ready
- Always let cooked Flank Steak rest for 5-10 minutes before cutting
- Plan your cuts before starting and follow the guide to avoid doing wrong
- Take your time to ensure precise cuts
Temperature matters
- Partially freeze raw Steak for easier cutting
- Let cooked Steak rest before slicing
- Bring to room temperature before cooking
Beyond the Basics: Advanced Techniques
Once you’ve mastered how to cut a Flank Steak using basic techniques, you can move on to more advanced methods like butterflying.
Butterflying Flank Steak
For even cooking or stuffed recipes:
- Place the Steak on your cutting board
- Hold your knife parallel to the board
- Carefully slice through the middle of the Steak horizontally
- Stop just short of cutting all the way through
- Open the Steak like a book
The Butterfly Flank Steak technique creates a thinner, more even piece of meat for quicker cooking.
Creating uniform portions
For meal prep or consistent serving sizes:
- Cut the Steak against the grain into strips
- Line up the strips
- Cut across them at regular intervals to create uniform pieces
Conclusion
Whether making fajitas, beef, broccoli, or simple Steak strips, starting with learning how to cut a Flank Steak will probably make Flank Steak good. Sharp knives, correct cutting angles, and proper timing transform this budget-friendly cut into something special.
Regular practice improves your technique and leads to better meals. Take time to learn these methods, and you’ll create restaurant-quality dishes at home. For more expert butchery tips and cooking techniques, visit The Trellis.
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