How to slice steak so it's tender and juicy!
The secret to tender, melt-in-your-mouth flank steak or skirt steak: 1) HOW you cook it and 2) HOW you SLICE it. The best way is against the grain. Check out my step by step instructions below.
Calories:
Equipment
- sharp knife
- cooked flank steak or skirt steak
Ingredients
- flank steak, skirt steak or hanger steak
Instructions
- Step 1: Let the steak rest after cooking for 5 minutes to lock in the juices. This applies to any type of steak.
- Step 2: Identify the grain and which way it's running. It's easier to see before cooking.
- Step 3: Use a sharp knife. A dull knife will tear rather than slice.
- Step 4: Thinly slice across the grain at a slight angle. This is especially important for skirt steak, hanger steak or flank steak which tend to be tougher cuts.