Always cut your steak diagonally, against the grain, to ensure that it is soft and visually pleasing.
How to cut flank steak?
First and first, in order to cut delicate slices of flank steak, it is necessary to identify the grain of flesh, or the direction in which the muscle fibers run.A carving fork can be used to keep the meat in place.Slicing the meat against the grain while holding the knife at a 45-degree angle will result in a more tender piece of meat.
Make an effort to cut your slices into tiny pieces, approximately 1/4 to 1/2 inch in thickness.
How do you slice a steak the right way?
It’s important to cut it in the proper manner. When slicing a steak, always cut against the grain, which means that you should cut against the direction in which the muscle fibers are running. This is true for all types of meat and all cut sizes.
Is flank steak tough?
However, while flank steak is a tasty and tender cut of meat, it may be a touch rough at times. Nevertheless, if you trim the flesh properly and slice the steak properly, you’ll end up with soft pieces of steak that you can use in a variety of wonderful dishes! With a knife, cut a tiny slit under one small corner of the silver membrane.
How do you remove the membrane from a flank steak?
Under one tiny corner of the membrane, cut with a sharp knife to expose the underlying tissue. To remove the membrane off the flank steak, grab it and pull it upwards from the flank steak. As you pull the steak, use the knife to slice the membrane away from the meat. Make sure the knife is facing away from you in order to avoid inadvertently cutting yourself with it.