“The knife should easily cut through the flank steak with a little forward pressure.” Step 3: Cut against the grain “For the home cook, a Victorinox chef’s knife ( Buy from Amazon, $36.75) will do just the trick,” says Chef Jupiter. And because they need more pressure, the back-and-forth sawing motions could ruin the texture of the meat. For one, dull knives are more dangerous than sharp knives because they require more pressure to cut, so they’re more prone to slipping and causing potential injury. Chef Jupiter recommends finding the sharpest knife possible. Not all knives are good for cutting flank steaks. “For example, if you cook a steak for ten minutes, let it rest on a wire rack set over a sheet pan for at least five minutes.” Step 2: Pick the right knife “Always let your meat rest for a minimum of half the cooking time,” says Chef Jupiter. If you were to let it rest on a cutting board, the heat trapped between the teak and the board would overcook the teak.”Īs for how long to let it rest, it depends. “It is crucial to let your meat rest on a wire rack so air can circulate around the entire steak and cool it down consistently. And don’t just let it sit on the cutting board, he warns. “When a piece of meat rests, it has time to come to temperature and reabsorb all the precious juices,” says Chef Jupiter. Allowing your cooked flank steak to rest before cutting it is crucial to a juicy outcome. The first step to cutting flank steak correctly? Not cutting it at all. Keep reading to see how to prep and cut flank steak so it tastes gourmet. It makes such a difference, in fact, that many restaurants will serve flank steaks pre-sliced to ensure for the highest quality dining experience, says chef Ashley Lonsdale. Why does it matter how you cut your steak if you’re just going to eat it? According to the professionals, cutting flank steak the correct way makes it tender and delicious, while cutting it incorrectly can ruin the texture. Since flank steak is typically thin, cooking it quickly helps it retain its juices without becoming tough.Īnd while other cuts of steak are delicious at most levels of doneness, food blogger Grace Vallo says that flank steak is “best served at medium-rare to medium, as cooking it well-done can make it tough and dry.” How to cut flank steak To avoid drying out flank steak, fast, high-heat methods like grilling or searing in a ripping-hot cast iron skillet are preferable, says Chef Jupiter. Ryzen0827/Shutterstock How to cook flank steak And while this leanness makes it a nutritious option, it’s also prone to drying out. “It is a long cut with an extremely defined muscle striation structure, leading cooks to often cut it wrong or overcook it.” Another, more familiar word for “muscle striation” is grain - those are the visible lines running up and down a cut of meat - and they’re especially present in flank steak due to its low fat content. “Flank steak is an inexpensive cut of meat from the cow’s abdominal area,” explains Chef Jupiter, who not only won the 2022 season of Chopped but also runs Chicago restaurants Frontier and Ina Mae Tavern. We talked to the experts - including chef and 2022 winner of Food Network’s Chopped Brian Jupiter - to learn how to cut flank steak, as well as everything you should know about prepping and cooking this easy-to-love meat. Cut it correctly, and it tastes like the most expensive cut on the menu. But even if you cook it perfectly, cutting flank steak the wrong way can result in meat that’s gamey, tough and chewy. In other words, flank steak is a weeknight superhero. It’s versatile, low in fat and cooks quickly. One of the affordable steaks that gets you the most bang for your buck is the flank steak. When you buy steak, you want it to taste delicious, because, let’s face it, even the cheap cuts cost a chunk of change.
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