Sizzle-worthy steak tips: how to cut flank steak like a pro for juicy perfection

Cutting flank steak properly is an essential skill for any home cook or aspiring chef. This flavorful and versatile cut of meat can be transformed into mouthwatering dishes with the right technique. In this comprehensive guide, we will delve into the intricacies of cutting flank steak properly, providing step-by-step instructions, tips, and helpful illustrations to ensure you achieve perfect results every time.

Anatomy of a Flank Steak

Before we embark on the cutting process, it’s important to understand the anatomy of a flank steak. This will help you identify the grain and muscle fibers, which are crucial for determining the best cutting direction.

Flank steak is a long, flat cut of meat from the underside of the cow. It has a relatively coarse grain and tough muscle fibers running in parallel. The grain refers to the direction in which the muscle fibers are aligned.

Step-by-Step Cutting Instructions

Materials:

• Sharp chef’s knife
• Cutting board

Instructions:

1. Trim Excess Fat: Remove any excess fat from the surface of the steak. This will help prevent flare-ups during cooking.
2. Identify the Grain: Hold the steak up to the light and look for the parallel lines of muscle fibers. This is the grain.
3. Cut Against the Grain: Use a sharp knife to cut the steak perpendicular to the grain. This will result in shorter muscle fibers, making the steak more tender.
4. Slice Thinly: Cut the steak into thin slices, about 1/4 inch thick. Thinly sliced flank steak will cook evenly and quickly.
5. Cut on a Bias: For even more tenderness, cut the steak on a slight bias. This will further shorten the muscle fibers.
6. Marinate or Season: Once the steak is cut, you can marinate or season it to your liking. Marinating will help tenderize the meat and add flavor.

Tips for Cutting Flank Steak Properly

• Use a sharp knife. A dull knife will tear the meat instead of cutting it cleanly.
• Cut against the grain. Cutting with the grain will result in tough, chewy meat.
• Slice thinly. Thin slices will cook evenly and quickly.
• Cut on a bias. Cutting on a bias will further shorten the muscle fibers, resulting in more tender meat.
• Marinate or season. Marinating will tenderize the meat and add flavor.

Different Cuts of Flank Steak

There are two main cuts of flank steak:

• London Broil: This is the most common cut of flank steak. It is a long, flat cut with a coarse grain.
• Skirt Steak: This cut is similar to flank steak but is thinner and has a finer grain.

Cooking Flank Steak

Flank steak is a versatile cut of meat that can be cooked in a variety of ways. Here are a few popular methods:

• Grilling: Grill flank steak over high heat for 5-7 minutes per side, or until it reaches your desired doneness.
• Pan-searing: Heat a large skillet over high heat and sear the steak for 2-3 minutes per side, or until it develops a nice crust.
• Roasting: Roast flank steak in a preheated oven at 450°F for 15-20 minutes, or until it reaches your desired doneness.

Wrapping Up

Cutting flank steak properly is a simple but essential skill that can elevate your cooking. By following the steps and tips outlined in this guide, you can achieve perfectly cut flank steak that is tender, flavorful, and ready to be cooked to perfection.

Frequently Asked Questions

Q: How do I know if my flank steak is cut against the grain?
A: Hold the steak up to the light and look for the parallel lines of muscle fibers. Cut perpendicular to these lines.

Q: What is the best way to marinate flank steak?
A: Use a marinade that contains an acidic ingredient, such as citrus juice or vinegar, to help tenderize the meat. Marinate for at least 30 minutes, or up to overnight.

Q: How long should I cook flank steak?
A: Cook flank steak to your desired doneness. For medium-rare, cook for 5-7 minutes per side over high heat. For medium, cook for 7-9 minutes per side. For medium-well, cook for 9-11 minutes per side.

Q: What are some good side dishes for flank steak?
A: Flank steak pairs well with a variety of side dishes, such as grilled vegetables, roasted potatoes, or mashed cauliflower.