Flank steak is a cut of beef taken from the abdominal muscles of the cow. It is a relatively long, flat cut that contains a lot of tough muscle fibers. When cooking flank steak, it is important to cut against the grain in order to maximize tenderness.
What is flank steak?
Flank steak comes from the bottom abdominal area of the cow, just below the loin. It is located in the flank region, which runs along the side of the cow between the chuck and hindquarters. This is a working muscle area of the cow, so flank steak contains a lot of connective tissue and tough muscle fibers. The grain of the meat fibers runs lengthwise along the steak.
Due to its abundant connective tissue, flank steak can be a chewier cut of meat. However, it is also relatively thin, so it cooks up quickly and can be quite flavorful. It has a distinct beefy taste when cooked properly.
Common names for flank steak include London broil and jiffy steak. It is sometimes confused with skirt steak, which comes from the diaphragm muscles of the cow. Flank steak is often used for dishes like fajitas, stir fries, and steak rolls.
Why cut against the grain?
The main reason to cut flank steak against the grain is to improve tenderness. Those long muscle fibers and connective tissue can make flank steak quite chewy if cut with the grain. Slicing against the grain helps shorten the muscle fibers for a more tender bite.
Cutting against the grain essentially means slicing perpendicular to the direction of the meat fibers. Imagine a bundle of straws as the steak – it is much easier to cut through the straws horizontally rather than trying to cut straight through their length. Cutting against the grain helps “pre-chew” the meat, making it less chewy.
With tougher cuts like flank steak, cutting properly can make a dramatic difference in tenderness and mouthfeel. If you fail to slice against the grain, the steak will seem excessively chewy and fibrous when you eat it. Proper slicing makes flank steak far more palatable and enjoyable.
How to identify grain direction
In order to cut against the grain, you first need to be able to identify which way the grain is running. Here are some tips for finding the grain:
- Look for the muscle fibers running through the meat – they should run roughly parallel to each other.
- Gently separate the meat into sections by hand – the bundles should start separating along the grain lines.
- Slice a small piece of meat and chew it – the chewy direction is along the grain.
On a flank steak, the grain typically runs the length of the steak, from one short side to the other. You can double check this by looking for the muscle fibers or trying a slice.
How to cut against the grain
Once you have identified the direction of the grain, you can start slicing. Follow these steps:
- Place the cooked steak on a cutting board with the grain running left to right.
- Hold your knife so it is perpendicular to the grain direction, angled slightly downward.
- With the other hand, hold the meat steady as you slice horizontally across the grain.
- Make slices as thick or thin as desired.
- Repeat slicing along the length of the steak against the grain.
Be sure to reposition the steak and realign your knife as needed to maintain the proper cutting angle. The slices should clearly run crosswise to the grain direction.
Carving tips
Follow these additional tips when carving flank steak for best results:
- Let the meat rest 5-10 minutes after cooking before slicing to allow juices to redistribute.
- Use a sharp knife to cleanly cut through the meat – no sawing back and forth.
- Trim off any excess fat or gristle before slicing to prevent chewing issues.
- Aim for thin, even slices for most applications. Around 1/4 inch thick is ideal.
- Cut across any remaining grain on thick ends for uniform texture.
Serving suggestions
Flank steak sliced against the grain makes a tasty addition to meals like:
- Steak tacos or fajitas
- Steak sandwiches
- Stir fries or beef with broccoli
- Steak salad
It also works well in dishes where the meat is further cooked or braised after slicing, such as stews, chili, or curry.
Conclusion
Cutting flank steak against the grain is essential for tenderness. Identify the grain direction, then slice crosswise to shorten the muscle fibers. Combine proper slicing technique with seamless cooking, marinating, and resting, and flank steak can be a delicious addition to various dishes.