Monday, February 6
Cutting Class: Flank Steak
The grill was preheating, so I took the flank steak out. It was one of the pre-seasoned varieties (hey, it was impromptu fajita night, so I didn't have time to marinate it myself), and tossed it on the grill at medium-low heat. I grilled it nice and slow, turning it fairly frequently. Once it was cooked through, I took it out and let it rest. While it was resting, I studied the grain. I finally came to the realization that the grain was actually the fatty lines (duh) running up and down the flank steak. I had always assumed that was what you wanted to cut along with, but no, you want to cut against it. So I turned my flank steak so the fatty lines ran right and left instead of up and down. So simple. I cut thin slices like a freaking professional, and I felt bad for all the previous times I had served people inferior slices that they could barely chew.
So, that is how to cut a flank steak. The fajitas they were made into were even better than restaurant quality. Combined with some guacamole, onion, lime and cilantro, it was a fantastic dinner.
The more you know!