How to Properly Cut Flank Steak at Home

Flank steak, also known as jiffy steak, is a lean cut of meat taken from a cow’s abdominal muscles, under the loin. Compared to other cuts of beef, it’s particularly tough due to its dense concentration of muscle fibers, much like skirt steak (aka bavette steak). Although it’s tough, flank steak has plenty of beefy flavor and is great at soaking up marinades, from soy sauce to balsamic vinegar.

Flank steak recipes typically call for the meat to be cooked at high heat and sliced thinly for dishes like carne asada tacos, London broil, steak salad, and steak fajitas. Slicing flank steak against the grain shortens the muscle fibers, effectively tenderizing the meat.

Flank steak can be cut before or after cooking depending on the method: Grilled flank steak is best left intact to achieve an even sear on the outside, while reaching the desired level of doneness on the inside. In the case of a stir-fry or Korean barbecue, meanwhile, it’s best to let the meat sit in a marinade before using a sharp knife to create thin slices that will cook quickly in a wok or on a hot plate. Either way, the essential cutting method remains the same. Here’s a quick step-by-step look at how to slice flank steak:

1. 1. Prepare the meat and gather your tools. Place your flank steak on a cutting board and grab your carving fork and a sharp serrated knife.
2. 2. Identify the grain of the meat. You’ll want to cut perpendicular to the direction of the connective tissue’s grain, so inspect the meat to determine in which direction the grain runs.
3. 3. Cut the meat. Holding the piece of meat in place with your carving fork and making sure that you’re cutting against the grain, carve off thin slices (about half an inch thick) on a bias to maximize the surface area of each slice.

Here are some tips to keep in mind when slicing your cut of steak:

1. 1. Keep some fat. If you’re prepping the cut of meat yourself, make sure to slice off most of the fat but leave some intact to melt into the meat as it cooks. This will make the meat more flavorful.
2. 2. Invest in a thermometer. If you’re new to cooking flank steak, check its internal temperature with a meat thermometer before removing it from the cooking surface. The temperature should read 120 degrees Fahrenheit for rare, 130 for medium-rare, and 140 for medium. Keep in mind that the internal temperature may increase by up to five degrees during the resting process.
3. 3. Let it rest. Before slicing into a cooked flank steak, let it rest for about five minutes to allow its juices to distribute evenly.

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