Flank steak is one of our favorite cuts of meat. You’ll see it used in menu plans such as Clean Eating, Paleo, Diabetic and 30 Minute Meals. It’s a perfect choice for economical, healthy, quick and easy dinners.
Successfully cooking a juicy, tender flank steak relies on two key steps in the recipe. First, let the meat rest 10 minutes after you take it off the heat so the juices are reabsorbed into the steak. Second, slice the piece of meat against the grain. If you’re not sure what that means, let us explain.
Look carefully at the flank steak, and notice the lines running down the length of the steak. That’s the grain we’re talking about. If you slice the steak in the same direction as those lines, you’ll have to chew through the fibers. But if you cut across the lines, the knife will have already done that work. Think of it similarly to slicing a stalk of celery. The strings are less likely to get caught in your teeth if you cut those strings into smaller lengths.
So when you cut against the grain, you get hundreds of tiny fibers instead of one long one. That makes the meat melt in your mouth! Now when you read a recipe and it says to slice something against the grain, you’ll be a pro!