How to Cut Flank Steak
Learn how to cut flank steak against the grain for the most tender, juicy grilled steak, or use it in your favorite stir fry or fajita recipes. Cutting it against the grain shortens the tough muscle fibers that run along the length of this lean cut of beef, making for a tender bite each time. View the recipe post above for step-by-step instructions with images.
Servings: 1 flank steak
Equipment
- Wood cutting board for slicing cooked steak
- Plastic or dishwasher-safe cutting board for slicing raw flank steak
- Sharp 7 to 8-inch chef's knife
- Towel for under the cutting board optional
Ingredients
- 1 flank steak any size
Instructions
How to Cut Raw Flank Steak
- If you have time, place the raw flank steak in the freezer for 30 minutes to chill slightly. This helps hold it together as you slice.
- Place the steak lengthwise in front of you on a clean cutting board. Identify the direction of the grain by looking for the long, thin lines running lengthwise along the meat. The grain of flank steak is quite pronounced and easy to spot.
- Use a sharp knife to cut the flank steak into thin slices against the grain, cutting at a slight 45-degree angle. Repeat the slicing process with the entire steak and marinade or cook as directed.
How to Cut Cooked Flank Steak
- Transfer the whole steak to a clean cutting board with the grain running lengthwise in front of you. Allow the cooked flank steak to rest for at least 10 minutes on a clean cutting borad to allow the juices to redistribute and the meat to cool down slightly.
- Look for any visible lines of fat or connective tissue running perpendicular to the grain, and trim them off with a sharp carving knife if applicable.
- Use a sharp knife to slice the flank steak thinly against the grain, cutting at a slight angle. Repeat the slicing process, cutting the flank steak into thin strips or cubes as desired.
Notes
Note: Make sure to handle raw meat safely by washing your hands, utensils, and cutting board thoroughly with soap and hot water after use to avoid cross-contamination.
Nutrition
Serving: 2lb flank steak | Calories: 1242kcal | Protein: 194g | Fat: 45.3g | Cholesterol: 544mg | Sodium: 480mg