Flank steak is an extended, flat reduce of beef from the stomach muscle tissues of the cow. It’s a comparatively robust reduce of meat, however it has quite a lot of taste. When sliced correctly, flank steak is usually a scrumptious and inexpensive reduce of meat.
There’s a particular approach used when slicing flank steak to maximise its tenderness. If flank steak is sliced towards its grain, it will likely be robust and chewy. Nonetheless, whether it is sliced with the grain, it will likely be extra tender and flavorful. To slice flank steak with the grain, first establish the route of the grain by trying on the floor of the meat. As soon as you already know the route of the grain, use a pointy knife to slice the meat thinly, towards the grain.
