Yep, there's a right way and a wrong way to cut flank steak. Whether you slice it before cooking or after, we'll show the best way to cut your flank steak for delicious results.
"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 is a delicious way to put a new twist on this cut of meat. To butterfly and stuff flank steak, just follow these instructions: