How to cut flank steak

To cut flank steak properly, always slice it against the grain into thin strips for maximum tenderness.

To elaborate, flank steak is known for its distinct grain structure, which consists of long muscle fibers. The key to achieving tender slices lies in recognizing the direction of these fibers. Begin by looking at the steak and identifying the grain, which usually runs lengthwise. Instead of cutting along the grain (which can lead to chewy, tough pieces), you should slice across it, creating shorter fibers that will yield a more tender mouthfeel. Aim for slices about 1/4 inch thick to ensure they remain juicy and easy to chew. Additionally, letting the steak rest for about 10 minutes after cooking will help retain its juices, making your final product even tastier. Keep in mind that a sharp knife is essential for clean cuts, so take the time to sharpen your knife before you begin. Happy slicing!