Flank steak is an extended, flat reduce of beef that’s usually used for grilling or roasting. It’s a flavorful reduce of meat, however it may be robust if it’s not cooked correctly. One of the essential issues to do when cooking flank steak is to chop it towards the grain. This implies reducing throughout the muscle fibers, which is able to make the meat extra tender.
To chop flank steak towards the grain, you’ll need a pointy knife. Maintain the knife at a 45-degree angle to the reducing board and slice the meat into skinny strips. The strips must be about 1/4-inch thick and 2-3 inches lengthy.
