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. 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.

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 is a delicious way to put 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. Spread open and cover with plastic wrap (be careful not to cut completely through the meat).
  • Working from the center to the edges, pound 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 that the grain runs lengthwise. Tie in several places with heavy kitchen string. If necessary, cut the roll in half to fit your pan.

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