Cutting Flank Steak Like a Pro: A Comprehensive Guide

Flank steak is a popular cut of beef known for its rich flavor and tender texture when cooked correctly. However, cutting flank steak after cooking can be a bit tricky, especially for those who are new to cooking. In this article, we will provide a step-by-step guide on how to cut flank steak like a pro, along with some tips and tricks to help you achieve the perfect cut every time.

Understanding the Anatomy of Flank Steak

Before we dive into the cutting process, it’s essential to understand the anatomy of flank steak. Flank steak comes from the belly of the cow, specifically from the abdominal muscles. It’s a long, flat cut of meat that’s typically around 1-2 pounds in weight. The steak is made up of several layers of muscle and connective tissue, which can make it challenging to cut.

The Grain of the Meat

One of the most critical factors to consider when cutting flank steak is the grain of the meat. The grain refers to the direction in which the muscle fibers are aligned. In the case of flank steak, the grain runs in a diagonal direction, from the top left to the bottom right. Cutting against the grain is essential to achieve tender and flavorful slices.

Preparing the Steak for Cutting

Before you start cutting the steak, it’s crucial to prepare it properly. Here are a few steps to follow:

Letting the Steak Rest

After cooking the steak, it’s essential to let it rest for at least 10-15 minutes. This allows the juices to redistribute, making the steak more tender and flavorful. During this time, the steak will also cool down slightly, making it easier to handle.

Trimming the Fat

Flank steak often comes with a layer of fat on the surface. While some people like to leave the fat on, it’s generally recommended to trim it off before cutting. Use a sharp knife to carefully trim the fat, taking care not to cut too much of the meat.

Cutting the Steak

Now that the steak is prepared, it’s time to start cutting. Here’s a step-by-step guide on how to cut flank steak like a pro:

Identifying the Grain

Before you start cutting, identify the grain of the meat. Look for the diagonal lines that run across the steak, and make sure you’re cutting in the opposite direction.

Using the Right Knife

A sharp knife is essential for cutting flank steak. Use a long, thin knife with a serrated edge, such as a carving knife or a slicing knife. Avoid using a dull knife, as it can tear the meat and make it difficult to cut.

Cutting Against the Grain

Place the steak on a cutting board and position the knife at a 45-degree angle. Start cutting the steak in a smooth, even motion, using a gentle sawing action. Apply gentle pressure, increasing the pressure as needed. Make sure to cut against the grain, using the diagonal lines as a guide.

Cutting Thin Slices

To achieve thin slices, cut the steak in a smooth, even motion, using a gentle sawing action. Apply gentle pressure, increasing the pressure as needed. Aim for slices that are around 1/4 inch thick.

Tips and Tricks for Cutting Flank Steak

Here are a few tips and tricks to help you cut flank steak like a pro:

Using a Meat Slicer

If you have a meat slicer, use it to cut the steak. A meat slicer can help you achieve thin, even slices with minimal effort.

Cutting on a Bias

Cutting on a bias can help you achieve more tender slices. To cut on a bias, position the knife at a 45-degree angle and cut the steak in a smooth, even motion.

Freezing the Steak

Freezing the steak for about 30 minutes can help make it easier to cut. This will firm up the meat, making it more stable and easier to slice.

Common Mistakes to Avoid

Here are a few common mistakes to avoid when cutting flank steak:

Cutting with the Grain

Cutting with the grain can result in tough, chewy slices. Always cut against the grain to achieve tender and flavorful slices.

Applying Too Much Pressure

Applying too much pressure can cause the meat to tear, resulting in uneven slices. Apply gentle pressure, increasing the pressure as needed.

Not Letting the Steak Rest

Not letting the steak rest can result in a tough, dense texture. Always let the steak rest for at least 10-15 minutes before cutting.

Conclusion

Cutting flank steak can be a bit tricky, but with the right techniques and tools, you can achieve tender and flavorful slices every time. Remember to always cut against the grain, use a sharp knife, and apply gentle pressure. With practice and patience, you’ll be cutting flank steak like a pro in no time.

By following the steps and tips outlined in this article, you’ll be able to cut flank steak like a pro and enjoy delicious, tender slices every time.

What is the best way to cut flank steak?

The best way to cut flank steak is against the grain, which means cutting in the direction perpendicular to the lines of muscle fibers. This will result in a more tender and easier-to-chew piece of meat. To achieve this, locate the lines of muscle fibers on the steak and position your knife at a 90-degree angle to them.

Cutting against the grain also helps to reduce the risk of the meat becoming tough or chewy. When you cut with the grain, you are essentially cutting along the same direction as the muscle fibers, which can cause the meat to become more dense and difficult to chew. By cutting against the grain, you are breaking up the muscle fibers and creating a more tender and palatable piece of meat.

What tools do I need to cut flank steak like a pro?

To cut flank steak like a pro, you will need a few essential tools. First and foremost, you will need a sharp knife, preferably a boning knife or a chef’s knife with a long, thin blade. A sharp knife is essential for making clean, precise cuts and for cutting through the meat with ease.

In addition to a sharp knife, you may also want to consider using a cutting board and a pair of kitchen shears. A cutting board provides a stable surface for cutting and helps to prevent the meat from slipping or moving around. Kitchen shears can be used to trim any excess fat or connective tissue from the steak, and can also be used to cut the steak into smaller pieces if desired.

How do I know which direction the grain is running?

To determine the direction of the grain on a flank steak, look for the lines of muscle fibers on the surface of the meat. The lines of muscle fibers will be visible as a series of parallel lines or striations on the surface of the steak. The direction of the grain is the direction in which these lines are running.

If you are still unsure, you can try cutting a small test piece of meat to see which direction the grain is running. Cut a small piece of meat in one direction, and then cut another piece in the opposite direction. The piece that is cut against the grain will be more tender and easier to chew.

Can I cut flank steak into thin strips?

Yes, you can cut flank steak into thin strips, which is a great way to use it in stir-fries, fajitas, and other dishes. To cut the steak into thin strips, start by cutting it against the grain, as described above. Then, cut the steak into thin strips, using a gentle sawing motion to cut through the meat.

To get the thinnest strips possible, try cutting the steak when it is partially frozen. This will help the meat to hold its shape and make it easier to cut into thin strips. You can also try using a meat slicer or a mandoline to cut the steak into thin strips.

How do I prevent the steak from tearing when I cut it?

To prevent the steak from tearing when you cut it, make sure to use a sharp knife and to cut in a smooth, even motion. A dull knife can cause the meat to tear, as can applying too much pressure or cutting in a jerky motion.

Another way to prevent the steak from tearing is to cut it when it is cold. Cutting cold meat is easier than cutting warm meat, as the cold temperature helps the meat to hold its shape and makes it less prone to tearing. You can also try cutting the steak on a cutting board that has been chilled in the refrigerator, as this will help to keep the meat cold and prevent it from tearing.

Can I cut flank steak ahead of time?

Yes, you can cut flank steak ahead of time, but it is generally best to cut it just before cooking. Cutting the steak ahead of time can cause it to lose its natural juices and become less tender.

If you do need to cut the steak ahead of time, try to cut it as close to cooking time as possible. You can also try wrapping the cut steak tightly in plastic wrap or aluminum foil and refrigerating it until you are ready to cook it. This will help to keep the meat fresh and prevent it from drying out.

How do I store cut flank steak?

To store cut flank steak, wrap it tightly in plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F (4°C) or below. You can also store the cut steak in a covered container or zip-top bag, making sure to press out as much air as possible before sealing.

If you don’t plan to use the cut steak within a day or two, you can also consider freezing it. To freeze the steak, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. Frozen steak will typically keep for several months, but it is best to use it within a few weeks for optimal flavor and texture.