How To Cut Raw Flank Steak Against The Grain

How to Cut Raw Flank Steak Against the Grain

When it comes to cooking a delicious and tender flank steak, one of the most important steps is cutting it against the grain. By following this simple technique, you can ensure that your steak is juicy and easy to chew. In this guide, we’ll take you through the step-by-step process of cutting raw flank steak against the grain.

Why cut against the grain?

The grain of the meat refers to the muscle fibers that run across the steak. Cutting against the grain means slicing the meat perpendicular to these fibers. By doing so, you effectively shorten the muscle fibers, resulting in a more tender and flavorful steak.

Step 1: Choose a sharp knife

Before you start cutting your raw flank steak, make sure to use a sharp knife. A dull knife can tear the meat fibers and make it more difficult to achieve clean slices. A long, thin, and sharp chef’s knife or a slicing knife is ideal for this task.

Step 2: Identify the grain

Take a close look at your raw flank steak and identify the direction in which the muscle fibers are running. The grain will be visible as long, parallel lines that traverse the length of the meat. To ensure proper slicing, it’s essential to cut against these lines.

Step 3: Begin cutting

Place the flank steak on a cutting board and position it so that the grain is running horizontally in front of you.

TIP: If the grain runs diagonally, you can adjust the angle of the meat to ensure you’re cutting against the grain.

Step 4: Slice across the grain

Starting from one end of the flank steak, use your sharp knife to make thin, even slices perpendicular to the direction of the grain. Aim for slices that are about ¼ to ½ inch thick, depending on your preference.

TIP: For more precise cuts, you can use your other hand to hold the meat in place while slicing.

Step 5: Repeat and enjoy!

Continue slicing across the grain until you’ve cut the entire flank steak. Once you’ve finished, you can marinate, grill, or cook the slices in your desired recipe.

Remember: Cutting against the grain is crucial if you want a tender and melt-in-your-mouth flank steak.

Extra tips:

• Resting: Let your cooked flank steak rest for a few minutes before slicing it against the grain. This allows the juices to redistribute, resulting in a juicier steak.
• Freezing: Partially freezing your raw flank steak for about 30 minutes can make it easier to slice evenly.
• Practice: If you’re new to cutting against the grain, don’t worry! Practice makes perfect, and with time, you’ll become more skilled at identifying the grain and slicing it correctly.

Now that you’ve learned the art of cutting raw flank steak against the grain, you can confidently prepare mouthwatering dishes that will impress family and friends. So sharpen your knives, follow these steps, and get ready to savor every tender bite of your perfectly sliced flank steak!