{"id":108621,"date":"2026-04-15T10:40:30","date_gmt":"2026-04-15T14:40:30","guid":{"rendered":"https:\/\/www.freshdirect.com\/blog\/?page_id=108621"},"modified":"2026-04-15T12:56:24","modified_gmt":"2026-04-15T16:56:24","slug":"how-to-cut-flank-steak","status":"publish","type":"page","link":"https:\/\/www.freshdirect.com\/blog\/how-to-cut-flank-steak\/","title":{"rendered":"How To Cut a Flank Steak: It\u2019s All About the Grain"},"content":{"rendered":"\t\t
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How To Cut a Flank Steak: One Simple Trick To Make Your Steaks Softer\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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How you cut a flank steak is one of the most important details to observe when preparing one.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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You might be surprised by just how influential the little touches are when cooking a steak. Everything from the sear to how you cut can heavily influence how enjoyable the finished product is.<\/span><\/p>

In the case of a flank steak, the way you carve the meat can be the difference between a delicious, impressive meal and a lengthy wrestling match with a hunk of spiced leather. Thankfully, if your flank steaks are turning out chewy, it is an extremely easy problem to fix. You just need to change one thing.<\/span><\/p>

Cut Against the Grain<\/b><\/h2>

Above all else when cutting a flank steak remember these four words: cut against the grain. That is 90% of what you need to know. To explain, let\u2019s define a few terms.\u00a0<\/span><\/p>

Many cuts of steak, flank steaks included, have a visible \u201cgrain structure.\u201d\u00a0 You should be able to look at these steaks while they are still raw and see a bunch of parallel lines going across the steak. Those lines are bits of muscle fiber, better known as \u201cthe grain.\u201d<\/span><\/p>

If you look at your flank steak and you are still not sure, you can try gently pulling the steak apart with two forks. Generally, the meat will want to separate along the muscle fiber lines. You can also attempt to run your thumb gently over the steak and feel the lines. Cutting against the grain means to cut <\/span>across<\/b> those muscle fibers <\/span>instead of alongside them<\/b>. This is vital for reducing a steak\u2019s chewiness \u2014 something most steak eaters dislike.<\/span><\/p>

Why Cutting Against the Grain Is Important<\/b><\/h2>

If you do not cut against the grain and leave those fibers intact, the duty of cutting them falls to your poor teeth instead. You will be sitting there chewing each bite for a full minute, long after the flavor is gone. For inexperienced cooks, this might seem counterintuitive. You have all these nice lines that the meat naturally <\/span>wants<\/span><\/i> to break apart along. Without knowing how meat works, it can feel natural to want to just go down the path of least resistance.<\/span><\/p>

Why is Cutting Against the Grain Important for Flank Steaks, Specifically?<\/b><\/h3>

Flank steaks are typically known as a tougher, chewier cut of meat with particularly well-defined muscle fibers. Those muscle fibers are exactly what gives the meat its chewy reputation. These fibers are tougher than the surrounding tender meat. But if you prepare the steak properly, cutting opposite to the grain, you cut those fibers into significantly smaller, more manageable chunks and they become significantly less noticeable. So, now you know better! Always cut against the grain, regardless of whether you are cutting a flank or a skirt.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fall in Love with Flank Steak: Find Your Perfect Cut at FreshDirect<\/b><\/h2>

If you have had a flank steak before and found it unbearably chewy for your taste, the way it was cut was probably a big part of that experience. Flank steaks can be incredibly enjoyable when they are prepared correctly, and how you cut them is central to that process.\u00a0<\/span><\/p>

Pound for pound, flank steaks remain one of the most affordable ways to enjoy a quality steak. You can enjoy an extravagant cut of meat without paying premium prices \u2013 no culinary school required. When you find yourself craving a great steak, it\u2019s time to give the flank steak a try.\u00a0<\/span><\/p>

If you live in New York City, skip the grocery store and get your flank steaks delivered with FreshDirect.\u00a0 With same-day delivery available across the NYC metro area and sourcing direct from quality producers, you’ll have premium cuts at your door faster than you can preheat your grill.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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