The pro’s guide: mastering the diagonal grain cut for flank steak
What To Know
- Cutting flank steak diagonally across the grain is a culinary technique that can dramatically improve the tenderness and flavor of this often-chewy cut.
- Place the steak on a baking sheet and roast for 15-20 minutes, or until cooked to your preferred doneness.
- This allows the juices to redistribute, resulting in a more tender and juicy steak.
Cutting flank steak diagonally across the grain is a culinary technique that can dramatically improve the tenderness and flavor of this often-chewy cut. By severing the tough muscle fibers that run parallel to the steak’s length, you create shorter, more tender fibers that melt in your mouth.
Tools You’ll Need
- Sharp chef’s knife
- Cutting board
Step-by-Step Instructions
1. Identify the Grain
Place the flank steak on a cutting board. Run your fingers along the surface of the steak to feel the direction of the muscle fibers. The grain will appear as thin, parallel lines.
2. Position the Knife
Hold the knife at a 45-degree angle to the grain. The knife’s blade should be parallel to the cutting board.
3. Start Cutting
Begin cutting the steak into thin slices, moving the knife diagonally across the grain. Aim to create slices that are about 1/4-inch thick.
4. Continue Slicing
Continue slicing the steak in this manner until you reach the end. Make sure to maintain a consistent angle and thickness throughout.
Advantages of Cutting Diagonally Across the Grain
- Increased Tenderness: Severing the muscle fibers diagonally creates shorter, more tender fibers that are easier to chew.
- Enhanced Flavor: Cutting across the grain exposes more surface area, allowing marinades and seasonings to penetrate deeper into the steak.
- Improved Texture: Diagonal cuts create a more even and consistent texture throughout the steak.
Cooking Methods for Cut Flank Steak
- Grilling: Grill the steak over medium-high heat for 4-6 minutes per side, or until cooked to your desired doneness.
- Pan-frying: Heat a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes per side, or until browned and cooked to your liking.
- Roasting: Preheat oven to 400°F (200°C). Place the steak on a baking sheet and roast for 15-20 minutes, or until cooked to your preferred doneness.
Marinades and Seasonings for Flank Steak
- Classic Marinade: Combine equal parts soy sauce, olive oil, and red wine vinegar. Add garlic, ginger, and your favorite herbs and spices.
- Spicy Marinade: Whisk together sriracha, soy sauce, honey, garlic, and lime juice.
- Herb and Garlic Butter: Soften butter and mix in chopped parsley, garlic, and thyme. Spread over the steak before grilling or roasting.
Finishing Touches
- Rest the Steak: Allow the steak to rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and juicy steak.
- Slice Against the Grain: Once the steak has rested, slice it thinly against the grain to further enhance its tenderness.
- Serve with Sides: Pair the flank steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Frequently Asked Questions
Q: Why is it important to cut flank steak diagonally across the grain?
A: Cutting diagonally across the grain severs the tough muscle fibers, creating shorter, more tender fibers that are easier to chew.
Q: How thin should I slice the steak?
A: Aim for slices that are about 1/4-inch thick. This will ensure that the steak cooks evenly and remains tender.
Q: What are some tips for grilling flank steak?
A: Grill the steak over medium-high heat for 4-6 minutes per side, or until cooked to your desired doneness. Allow the steak to rest for 10-15 minutes before slicing and serving.