Slicing Flank Steak

Whether you're cutting flank steak when it's raw or after it has been cooked, the best way to slice flank steak is across the grain. We'll show you how to slice flank steak so you can enjoy a great cut every time.

Yep, there's a right way and a wrong way to cut flank steak. For the most delicious results, always be sure to cut flank steak across the grain. We'll show you exactly how to do it, and we'll share some of our tips for choosing the best flank steak and stuffing flank steak.

How to Slice Flank Steak

You should always slice flank steak across the grain, whether it's raw or already cooked. "Across the grain" means to cut across the fibers of the meat rather than with them. Cutting across the fibers makes them shorter so the meat is easier to chew. For most flank steaks, this means slicing across the width of the steak rather than its length.

How to Choose a Flank Steak

No matter what kind of steak you're buying, you should avoid packages with tears or with liquid in the bottom of the tray. The meat should have a good color and appear moist but not wet. Any cut edges should be even and not ragged, and the meat should feel firm and cold to the touch. Flank steak is a flavorful cut that comes from the midbottom section of the animal. It's leaner than skirt steak and is best when marinated before broiling, grilling, or stir-frying.

How to Stuff Flank Steak

Stuffing flank steak puts a new twist on this cut of meat. To butterfly and stuff flank steak, just follow these instructions:

  • Make a lengthwise cut horizontally through the steak, cutting to within 1/2 inch of the opposite side (be careful not to cut completely through the meat). Spread open and cover with plastic wrap.
  • Working from the center to the edges, pound steak with the flat side of meat mallet to an even thickness (about a 12-inch square).
  • Remove the plastic wrap. Sprinkle pepper over the entire cut surface and set aside.
  • Prepare your desired filling and sprinkle over the cut surface of the steak.
  • Roll up the steak so the grain runs lengthwise. Tie in several places with heavy kitchen string. If necessary, cut the roll in half to fit into your pan.


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