How to Cut Flank Steak

Cutting flank steak properly is essential for unlocking its full flavor and achieving the perfect texture.

Flank steak is known for its rich taste, but its lean, fibrous nature can make it tough if not sliced correctly.

By learning how to cut a flank steak against the grain, you'll transform a potentially chewy piece of meat into tender, juicy slices that are easier to chew and more enjoyable to eat.

This guide will walk you through every step of the process, from preparing the steak for cutting and identifying the grain to mastering the best way to cut flank steak.

Whether you're wondering how to slice flank steak for fajitas, stir fry, or grilling, we’ve got you covered with simple, clear instructions to ensure your flank steak is perfectly tender every time.

What is Flank Steak?

Flank steak is a lean, flavorful cut of beef that comes from the abdominal muscles or lower chest of the cow. This cut is characterized by its long, flat shape and distinct muscle fibers running across the length of the meat. 

Due to its location on the cow, flank steak cuts tends to be lean with minimal fat, but it can also be quite tough if not prepared correctly. The muscle fibers are packed tightly together, which can make the steak chewy if it isn't cut properly.

Understanding the grain of the steak is crucial when learning how to slice a flank steak. "Grain" refers to the direction in which the muscle fiber runs. 

Because flank steak has such prominent grains, knowing how to identify and cut against them will greatly affect the steak's texture and tenderness.

Why Proper Cutting Matters

Proper cutting techniques can make all the difference in how a flank steak tastes and feels when you eat it. 

If the steak is cut with the grain (in the same direction as the muscle fibers), the meat will be stringy, tough, and difficult to chew. 

However, cutting flank steak against the grain or across the muscle fibers shortens these fibers and results in a much more tender bite.

Learning the best way to cut cooked flank steak, particularly against the grain, ensures that each slice will be as tender as possible, enhancing the steak's natural flavors and making it a pleasure to eat.

What You’ll Need for Cutting Flank Steak

To cut flank steak properly, you'll need a few essential tools to make the process smooth and efficient:

• Sharp Chef’s Knife: A sharp, high-quality chef’s knife is crucial for making clean, precise cuts. The blade should be at least 8-10 inches long to slice through the width of the steak easily. A sharp knife ensures minimal tearing and maintains the integrity of the meat fibers, which is essential when cutting flank steak against the grain.
• Sturdy Cutting Board: A large, sturdy cutting board provides a stable surface for slicing. Opt for a board made from wood or plastic, which won’t dull your knife as quickly. Make sure it’s big enough to lay the steak flat, with ample space to maneuver the knife.
• Optional Items:
  • Meat Tenderizer: A meat tenderizer (either a mallet or a tenderizing tool with small blades) can be helpful for breaking down tough muscle fibers before cooking. This is particularly useful if the steak is thicker or you’re aiming for an extra-tender result.
  • Kitchen Shears: Kitchen shears can be handy for trimming excess fat or silver skin from the steak before slicing. They also make it easier to portion the steak into manageable sections for cutting.

How to Prepare the Flank Steak for Cutting

Follow these steps to prepare your flank steak for optimal slicing:

1. Allow the Steak to Rest: After cooking, let the steak rest for at least 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Cutting too soon can cause the juices to run out, leaving the steak dry.
2. Chill the Steak for Easier Slicing: Place the steak in the refrigerator for 15-20 minutes. Chilling slightly firms up the meat, making cutting thin, uniform slices easier. This is especially useful when learning how to slice flank steak for dishes like steak fajitas or stir fry, where thin slices are preferred.
3. Lay the Steak Flat on a Cutting Board: Position the steak flat on a clean cutting board. Ensure the steak is secure, and the cutting board is stable to prevent any slipping while slicing. This setup will provide the best control and safety while you cut the steak.

How to Cut Flank Steak Against the Grain

Step 1: Identify the Grain

To begin, you need to identify the grain of the flank steak. The grain refers to the direction in which the muscle fibers run through the meat.

These fibers look like long, parallel lines visible on the surface. Understanding whether you're cutting flank steak with or against the grain is crucial for achieving the right texture.

Cutting with the grain means slicing in the same direction as these lines, which results in longer, tougher fibers that are harder to chew.

Cutting against the grain shortens these fibers, making the meat much more tender.

Knowing which way to cut flank steak is key to ensuring each slice is easy to bite into and full of flavor.

Step 2: Position the Steak

After identifying the grain, position the steak correctly on the cutting board. Lay the flank steak flat with the grain running horizontally from left to right.

This orientation makes it easier to cut flank steak across the grain, which is essential for achieving tenderness.

By positioning the steak this way, you make it simpler to slice across the muscle fibers, ensuring you know how to slice flank steak properly for the best possible results.

Proper positioning also helps in maintaining control while cutting, allowing for more uniform slices.

Step 3: Slice Against the Grain

With the steak in position, it's time to start slicing. Follow these instructions to master cutting flank steak against the grain:

1. Hold the Knife at a 45-degree Angle: Holding your knife at a 45-degree angle to the cutting board helps create slices with the best texture. This angle exposes more of the meat's surface area, resulting in a more tender bite.
2. Begin Slicing Thin Pieces: Start slicing perpendicular to the grain, moving the knife across the meat rather than along the length of the fibers. Aim for slices about 1/4 inch thick, which works well for most recipes. Thin slices help shorten the muscle fibers, making the steak easier to chew.
3. Apply Gentle, Even Pressure: Use a smooth, consistent motion and let the sharpness of the knife do the work. Avoid pressing too hard, which can tear the meat, instead of cutting it cleanly. This approach ensures every piece is tender and flavorful.

Step 4: Adjust the Cutting Angle

Depending on the dish you're preparing, you may need to adjust the angle at which you cut the steak:

• For dishes like fajitas or stir-fries: maintain thin slices, about 1/4 inch thick, that cook quickly and are perfect for recipes that require fast cooking times. This technique is ideal for flank steak slicing in quick, flavorful meals.
• For other dishes requiring thicker slices: Adjust the angle of the knife to a slightly more upright position to create thicker cuts. Thicker slices are great for certain grilled dishes or presentations where a more substantial piece of meat is desired. Understanding how to slice a flank steak with varying thicknesses allows you to tailor the cut to your specific cooking needs.

By following these steps, you’ll know exactly how to cut flank steak, ensuring that every bite is tender and delicious, whether it's for a stir-fry, fajitas, or any other dish.

Pro Tips for Cutting Flank Steak

Keep your knife sharp.

Keeping your knife sharp is one of the most important factors in achieving the best way to cut flank steak.

A sharp knife allows for smooth, clean cuts that maintain the integrity of the meat.

Here are a few tips on how to keep your knife in top condition:

• Regular Honing: Use a honing steel rod to align the blade's edge before each use. Honing doesn’t sharpen the knife but straightens the edge, keeping it sharp between sharpenings.
• Sharpening: Regularly sharpen your knife using a whetstone, knife sharpener, or take it to a professional sharpening service. A sharp knife is essential when figuring out how to cut flank steak, as it minimizes tearing and ensures precise, even slices.

By keeping your knife sharp, you ensure that you can achieve the best way to cut flank steak every time, making the process safer, easier, and more effective.

Use the correct technique.

Different recipes may require different cutting techniques to get the best results from your flank steak:

• Butterflying Thick Cuts: If your flank steak is particularly thick, consider butterflying it before cutting. This technique involves slicing the steak horizontally almost all the way through, then unfolding it like a book. This makes the steak thinner, ensuring even cooking and easier slicing.
• Cutting into Strips or Cubes: Depending on the dish, you might need to cut the steak into strips or cubes. Like skirt steaks, cutting into thin strips against the grain for fajitas or stir-fries ensures the meat stays tender. For stews or kabobs, consider cutting them into bite-sized cubes. Knowing the best way to cut a flank steak according to your recipe will help you tailor the cut to the specific dish, making it more enjoyable.

Understanding which way to cut flank steak, whether butterflying, slicing thinly, or cubing, will ensure your steak is perfectly prepared for any dish.

Common Mistakes to Avoid

Cutting flank steak can seem straightforward, but there are common mistakes that can affect the quality of your dish:

• Cutting with the Grain: One of the most common mistakes is cutting with the grain, which leaves long, tough muscle fibers that make the steak harder to chew. To avoid this, always identify the grain first and make sure you're cutting against it. This is crucial for ensuring the tenderness of the meat.
• Not Letting the Steak Rest: Slicing the steak immediately after cooking can cause the juices to escape, leaving the meat dry. Always let the steak rest for 5-10 minutes before cutting.

If you make a mistake, like cutting with the grain, you can still salvage the steak by slicing it thinner to minimize the chewiness.

Understanding whether to make a flank steak cut with or against the grain will help you avoid these pitfalls and ensure a perfect result every time.

By applying these pro tips, you’ll master the best way to cut a flank steak, making it tender, flavorful, and perfect for any dish.

Related: How to Cook Meat at the Right Temperature (Chart Included)

How Do I Cut a Flank Steak If It's Too Tough?

If you find your flank steak is too tough, there are several methods to help tenderize it and make it easier to cut:

1. Marinate the Steak: Use a marinade with acidic ingredients like lemon juice, vinegar, or yogurt. The acid helps break down the muscle fibers, making the meat more tender. A marinade should be left on the steak for at least 30 minutes, but for tougher cuts, you may want to marinate for several hours or overnight.
2. Use a Meat Tenderizer: A meat mallet or tenderizing tool with small blades can help physically break down the steak's fibers, making it easier to cut and chew. Gently pound the steak to soften it before slicing.
3. Adjust Your Slicing Technique: If the steak is still tough after cooking, adjust your slicing technique by cutting the steak into very thin slices, about 1/8 inch thick or less. Thin slices will be easier to chew even if the meat is a bit tougher.

By employing these techniques, you can effectively manage how to cut a flank steak, even if the meat initially seems tough.

What if I Cut with the Grain by Accident?

If you accidentally cut the flank steak with the grain, don't worry—there are still ways to salvage it:

1. Slice Thinner: Cut the steak into very thin slices to minimize the chewiness. The thinner the slices, the less noticeable the long muscle fibers will be.
2. Use a Tenderizing Marinade: After cutting, place the steak in a tenderizing marinade with acidic ingredients like vinegar or citrus juice. This can help break down the muscle fibers and soften the meat.

These quick adjustments can help if you've accidentally cut the flank steak the wrong way, ensuring it's still enjoyable to eat.

Can I Use a Serrated Knife to Cut Flank Steak?

A serrated knife can be useful if your chef's knife isn't sharp enough. The saw-like edge of a serrated knife can grip the meat's surface, making it easier to start the cut, especially on tougher meats.

However, a serrated knife is not ideal for cutting flank steak. It tends to tear the meat rather than slice it cleanly, affecting the texture and presentation.

A sharp, non-serrated knife is always the best choice for smooth, even cuts that maintain the steak’s tenderness.

Wrapping it Up

Cutting flank steak correctly is the key to unlocking its full potential in both flavor and tenderness.

By understanding the importance of cutting against the grain, positioning the steak properly, and using the right slicing techniques, you can transform this lean, flavorful cut into a juicy and tender delight.

Remember to always keep your knife sharp, prepare your steak properly, and adjust your cutting technique depending on the recipe you’re preparing.

We’ve covered everything from identifying the grain and positioning your steak to slicing techniques and common mistakes to avoid.

Now it’s time to put these tips into practice! Don’t be afraid to experiment with different slicing methods, thicknesses, and cutting angles to see what works best for your favorite dishes.

If you’re in the market for new knives, go ahead and check out our extensive collection of professional chef kitchen knives now!