Introduction
When it comes to cooking flank steak, one of the biggest challenges can be learning how to properly cut the meat. Flank steak is a delicious and versatile cut of beef that can be used in a variety of dishes, from tacos to stir-fries. However, if you don’t know how to cut the meat properly, you could end up with tough and chewy pieces that are difficult to eat.
This article aims to provide a step-by-step guide on how to cut flank steak, along with tips and tricks to help you get it right. By the time you’ve finished reading, you’ll be able to confidently cut flank steak like a pro!
Step-by-step guide
Before we dive in, it’s important to note that the key to cutting any type of meat is to start with a sharp knife. A dull knife can slip and cause accidents, so sharpen your knife before you begin.
Step 1: Place the flank steak on a cutting board. Note the direction in which the fibers of the meat are running; this will be important later.
Step 2: Find the grain of the meat (the long, visible lines running across the meat) and cut against it. This will help to tenderize the meat and make it easier to chew. Cut the meat into long, thin slices, about 1/4 inch thick. If you’re unsure of the thickness, aim for slices that are about as thick as a pencil.
Step 3: Repeat the process until you have cut the entire flank steak. Be sure to cut at a consistent angle, as this will help to ensure even cooking. Don’t forget to keep your fingers away from the blade at all times!
Choosing the right knife
The type of knife you use to cut flank steak is also important. Here are some options:
Chef’s Knife: A chef’s knife is a versatile option that can be used for a variety of tasks, including chopping and slicing. Choose a knife that is comfortable to hold and has a sharp, sturdy blade.
Butcher’s Knife: A butcher’s knife is designed specifically for cutting meat. It has a curved blade that makes it easy to slice through even tough cuts like flank steak.
Filet Knife: A filet knife has a long, thin blade that is perfect for making precise cuts. This type of knife is especially useful if you’re cutting thin slices of flank steak for things like sandwiches or wraps.
Whichever type of knife you choose, make sure the blade is long enough to easily cut through the meat and that the handle is comfortable to grip.
Preparing the meat
Before you start cutting, it’s important to properly prepare the flank steak. Here are some tips:
Trim the fat: Use a sharp knife to trim any excess fat from the meat. This will help to prevent flare-ups if you’re cooking on a grill or in a pan.
Remove connective tissues: If you see any tough, white connective tissues on the meat, use your knife to carefully cut them away. These tissues can be chewy and unpleasant to eat, so it’s important to remove them before cooking.
Season the meat: Before you start cutting, it’s a good idea to season the meat with your favorite spices or a marinade. This will help to add flavor and tenderize the meat even further.
Marinating the steak
One way to add flavor and tenderize flank steak is to marinate it. Here are some recommended marinade recipes:
- Teriyaki marinade: soy sauce, brown sugar, garlic, ginger, rice vinegar
- Chimichurri marinade: parsley, garlic, red pepper flakes, olive oil, red wine vinegar
- Balsamic marinade: balsamic vinegar, honey, garlic, rosemary, olive oil
When marinating, be sure to let the meat sit in the marinade for at least 30 minutes (or up to 24 hours, for a more intense flavor). Be sure not to marinate for too long, as this can cause the meat to become mushy.
Troubleshooting tips
If you’re having trouble cutting flank steak, don’t worry! Here are some common mistakes people make, and how to fix them:
- Slicing with the grain: Always be sure to cut against the grain, as this will help to tenderize the meat and make it easier to chew.
- Cutting too thick: Flank steak should be cut into thin slices, about 1/4 inch thick. If your slices are too thick, they may be tough and difficult to eat.
- Cutting unevenly: Be sure to cut at a consistent angle to ensure even cooking. If your slices are uneven, some pieces may cook faster than others.
By avoiding these common mistakes, you’ll be well on your way to perfectly cut flank steak!
Ways to cook flank steak
Now that you know how to properly cut flank steak, it’s time to start cooking! Here are some different ways to cook flank steak:
- Grilling: Brush the meat with olive oil and seasonings, then grill over high heat for 3-4 minutes per side for medium-rare.
- Stir-frying: Cut the meat into thin strips and stir-fry with your favorite vegetables and sauce.
- Braising: Brown the meat in a pan, then transfer to a slow cooker with vegetables and broth. Cook on low for 6-8 hours for tender, flavorful meat.
When cutting flank steak for different cooking methods, be sure to adjust the thickness of the slices accordingly.
Presentation tips
Finally, when it comes to serving flank steak, presentation can make a big difference! Here are some tips to make your flank steak look more appetizing:
- Slice on a bias: Cutting the meat at a slight angle can make it look more visually appealing and add some texture.
- Cut thin and uniform slices: Aim for slices that are all about the same thickness to make your dish look more consistent.
By taking a little extra time to make your flank steak look its best, you’ll make it even more enjoyable for your guests (or just for yourself!).
Conclusion
Cutting flank steak can seem like a daunting task, but with the right technique and tools, it can be easy and satisfying. By following the step-by-step guide and tips provided in this article, you’ll be able to cut flank steak like a pro in no time. Don’t be afraid to experiment with different cooking methods and flavors to discover your favorite way to enjoy this delicious cut of meat.
