Flank steak is a lean, flavorful cut of beef that can make delicious sandwiches when sliced properly. The key to slicing flank steak for sandwiches is cutting across the grain of the meat to ensure each bite is tender. Here is a step-by-step guide to preparing flank steak for sandwiches.
Selecting and Preparing the Flank Steak
When buying flank steak for sandwiches, choose a 1-1.5 pound steak that is bright red in color and has good marbling throughout. Flank steak comes from the belly of the cow and contains a lot of tough muscle fibers. Be sure to purchase flank steak rather than London broil which comes from a different area of the cow and requires different slicing.
Once you have the flank steak, remove it from the packaging and lay it flat on a cutting board. Use a sharp knife to trim off any excess fat or silver skin from the surface of the meat. The fat can make the steak tough to chew.
Season the steak evenly on both sides with salt, pepper, garlic powder, onion powder, and any other spices you’d like. You can place the seasoned steak into a plastic bag or dish and let it marinate in the fridge for 1-2 hours. Marinating will infuse flavor and help tenderize the meat.
Searing the Flank Steak
The next step is to sear the steak. Place a grill pan or cast iron skillet over high heat until very hot. Add a drizzle of oil or cooking spray to prevent sticking. Once the pan is hot, add the flank steak. You want an extreme sear to lock in juices and flavor. Cook approximately 3-5 minutes per side. The steak will darken and develop a nice crust.
Use tongs to lift and check the steak after a few minutes. Look for good caramelization. Flip and sear the other side. Remove the steak from the pan once it reaches your desired doneness. For medium-rare, an internal temperature of 135°F is ideal.
Let the seared steak rest on a cutting board for at least 5 minutes. This allows the juices to redistribute through the meat. Slice into a steak immediately after cooking and you’ll lose a lot of moisture.
Slicing Against the Grain
Now comes the most critical part – slicing against the grain. Look closely at the steak and you’ll notice clear muscle fiber lines running across it. You need to cut perpendicular to these lines. Slicing against the grain shortens the muscle fibers so the meat is tender.
To start, place the rested flank steak on a cutting board. Hold your sharp knife at about a 45° angle and slice across the grain. Cut into thin slices, no more than 1/4 inch thick. Slicing any thicker can yield chewy pieces of meat.
Continue working across the steak in rows, cutting evenly sliced pieces. Having uniform slices will ensure even cooking later and make assembling sandwiches easier. If any sections are awkward to slice, rotate or turn the steak to find the best angle.
Tips for Clean Cuts
Here are some tips for achieving clean slices across the grain of flank steak:
- Use a sharp, thin-bladed knife for the most precise cuts. A carving knife, chef’s knife, or slicing knife works well.
- Chill the steak in the fridge for 15-30 minutes before slicing to firm it up.
- Remove any cooked fat cap along the edge for smooth cutting.
- Cut across the grain at a 45° angle, not straight down.
- Apply even, gentle pressure when cutting and let the knife do the work.
- Aim for slices around 1/4 inch thick.
- After a few slices, readjust steak position as needed to maintain proper angle.
Serving and Using the Sliced Steak
The thin slices of flank steak are now ready to serve or use in sandwiches. Here are some serving suggestions:
- Pile slices on a platter and top with chimichurri sauce or salsa for steak sandwiches.
- layer steak into a hoagie roll with cheese, onions, peppers, and condiments.
- Chop into small pieces to use in steak tacos with pico de gallo and avocado.
- Dice and add to fried rice, pasta, salads, soups, or omelets.
- Thread onto skewers alternately with vegetables for steak kebabs.
Store leftover steak in an airtight container in the fridge for 2-3 days. The slices are convenient for quick steak sandwiches and bowls throughout the week. Reheat gently before serving.
Common Questions
What if my flank steak has a fat cap?
Some flank steaks have a thick band of exterior fat along one side. Try to purchase flank steak without too much fat cap. If your steak does have a large fat cap, simply use your knife to trim it off prior to slicing the meat. Removing it will improve the flavor and tenderness.
Can you cut flank steak when raw?
It’s best to slice flank steak after it has been cooked. Cutting the raw meat can be difficult and may result in uneven slices. Searing it first allows the muscle fibers to tighten for a better texture when cutting across the grain.
How thin should I slice flank steak?
For sandwiches, aim for around 1/4 inch thickness. You can go slightly thinner or thicker depending on personal preference. Just don’t cut steaks any more than 1/3 inch thick or they may be hard to chew.
What if I cut with the grain accidentally?
It can be tricky to identify the grain direction at first. If you end up cutting parallel to the lines instead of across, the slices will be tough and chewy. If this happens, just turn the steak 90 degrees and recut crosswise to salvage it.
Conclusion
With the proper slicing technique, flank steak makes an excellent and affordable cut for sandwiches. Cutting against the grain into thin slices is the key for tenderness. Sear over high heat before letting rest and carving. Serve the sliced steak piled high on bread or rolled in tortillas for tasty sandwiches the whole family will love.