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