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I am obsessed with flank steak right now! It’s a great cut of beef that has a bad rep for being tough, especially when you don’t know how to cut it. Yes, how you cut flank steak does, in fact, make a huge difference on how tender (or tough.. yikes) it turns out, and because I want you guys to enjoy it (and not waste money on a steak you can’t chew) below you will find my top tips on how to cut flank steak so you can jump on this bandwagon with me!
Table of Contents
So, flank steak is a cut of meat that comes from a well-exercised muscle and has lots of connective tissue. This means that it is incredibly tough and chewy when it’s not cut right. But, thankfully, you don’t have to settle for chewy flank steak when you … drum roll, please… cut it against the grain! When you cut it against the grain, you shorten the muscle fibers, which means you can enjoy the flavor without awkward, endless chewing.
Why Learn How to Cut Flank Steak Against the Grain
- A flank steak is an affordable substitute for more expensive options. Learning how to cut a flank steak means you can enjoy steak more. If you don’t buy steak often due to its high price, flank steak is a great option. You can use it for many different meals— a quick stir-fry, steak salad, steak gyro, sheet-pan fajitas, and much more!
- Better dining experience. When you cut the flank steak against the grain, you don’t have to worry about your guests discreetly spitting it out…
How to Cut Flank Steak
Tips on How to Cut Flank Steak
- Invest in a good, sharp knife. Avoid adding too much pressure (aka sawing through the steak) this pushes the juices out; instead, take the sharpest knife you own and slice through the meat in one sweep if possible.
- Angle your knife: Hold your knife at about a 45-degree angle to the cutting board when you slice. This isn’t just for looks; angling your cuts slightly can make the slices tenderer (yes, tenderer is a word… lol) and easier to eat.
- Cut across the lines: When you look at the flank steak, you’ll see lines running across it—these are the muscle fibers. You want to cut across these lines, not along them. That’s what people mean when they say cut against the grain! If you see the fibers all going straight up and down like |||||| (vertically) then you want to cut across them like —– (horizontally). Or, if the lines run left to right, you should cut up and down.
- Go thin: I always slice flank steak into thin strips; it makes a big difference in the level of chewing effort. Basically, the thinner you slice it against the grain, the more tender it is.
- Use a carving fork or pair of tongs. Even if you’re using a super sharp knife, you still want to keep the meat still, and the best way to do that is with a carving fork (you can use a regular fork, too) or tongs.
Recipes to Make with Cut Flank Steak
Frequently Asked Questions
Store cut flank steak in an airtight container in the refrigerator for up to 4 days.
To reheat, loosely cover it with a slightly damp paper towel to avoid drying it out and heat in the microwave in 30-second intervals until warmed through. You can also reheat in a skillet with a little bit of olive oil over medium heat. This should take just 2-3 minutes, flipping halfway through.
Yes, for longer storage, you can freeze flank steak. Wrap the cut steak tightly in plastic wrap or place it in a freezer bag, squeezing as much air as possible to minimize freezer burn. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator and reheat.
Flank steak comes from a very well-used abdominal muscle that has lots of muscle fibers running along the meat. Look for these lines in the steak – they will appear as long, parallel lines on the surface. You want to cut perpendicular to these lines or grains, cutting through the fibers.
Using a sharp chef’s knife, carving knife, or a good quality serrated knife is best to get the cleanest cut. You don’t need to go out to buy a special knife, but one with a sharp blade is essential.
Having a stable cutting surface is key. Use a sturdy, heavy, and large cutting board so it accommodates the size of the steak. A cutting board with a groove on the edge is helpful but not necessary. To secure a cutting board so it doesn’t slip and slide, place a piece of damp paper towel underneath the board to provide extra grip.
Learning how to cut flank steak against the grain makes for a better steak, simple as that. This easy but mighty technique can make or break your favorite steak dishes. No one likes chewy steak!
More Knife Skill Tutorials:
- How to Make Shredded Chicken
- How to Cut a Whole Chicken
- How to Cut Cabbage
- How to Cut Cauliflower
- How to Cut an Avocado
- How to Cut Mango
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How to Cut Flank Steak
Ingredients
- 1 to 2 pounds cooked flank steak
Instructions
- Place the cooked flank steak on a cutting board and let it rest for least 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.
- Look for and identify the direction of the grain – the muscle fibers running through the meat and ensure your steak is positioned with the grain running lengthwise.
- Using a sharp knife, hold it at a 45-degree angle to the steak and begin slicing against the grain. Cut thin, even slices of about ¼ inch thickness using a smooth back-and-forth motion.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Thank you, I’VE never made this steak, but always wanted to make one
You’re welcome, Sonja! I hope you feel inspired to make flank steak now!!
I bought one today ty Yumna J.
Yay, enjoy!!