What To Know
- Butterflying flank steak is a technique used to flatten and tenderize the cut of beef, resulting in a thinner, more flavorful steak.
- Using a sharp knife, make a shallow cut along the length of the steak, parallel to the grain.
- Once you reach the center of the steak, carefully insert the knife into the cut and slice horizontally, keeping the knife parallel to the cutting board.
Butterflying flank steak is a technique used to flatten and tenderize the cut of beef, resulting in a thinner, more flavorful steak. It involves slicing the steak horizontally along its natural grain, creating a “butterfly” shape. This method is especially popular for flank steak, a lean and flavorful cut that benefits from the added tenderness.
Why Butterfly Flank Steak?
There are several advantages to butterflying flank steak:
- Tenderization: Cutting against the grain breaks down the muscle fibers, making the steak more tender.
- Even Cooking: The thinner steak cooks more evenly, ensuring a juicy and succulent result.
- Increased Surface Area: Butterflying increases the surface area of the steak, allowing for greater marinade absorption and seasoning.
- Easier Grilling: The flattened steak is easier to handle on the grill, reducing the risk of overcooking or burning.
Martha Stewart’s Guide to Butterflying Flank Steak
Martha Stewart, renowned for her culinary expertise, has shared her method for butterflying flank steak with impeccable precision. Here’s a step-by-step guide based on her recommendations:
Materials You’ll Need:
- Flank steak
- Sharp knife
- Cutting board
- Plastic wrap
Step-by-Step Instructions:
1. Prepare the Steak:
- Remove the flank steak from the refrigerator and allow it to come to room temperature for 30 minutes. This will make it easier to cut.
2. Cut Along the Grain:
- Place the steak flat on a cutting board. Using a sharp knife, make a shallow cut along the length of the steak, parallel to the grain.
3. Open the Steak:
- Once you reach the center of the steak, carefully insert the knife into the cut and slice horizontally, keeping the knife parallel to the cutting board.
4. Flatten the Steak:
- Open the steak like a book and place a sheet of plastic wrap over it. Use a meat mallet or rolling pin to pound the steak evenly, thinning it out to an even thickness.
5. Remove Plastic Wrap:
- Carefully remove the plastic wrap from the steak.
6. Season and Marinate:
- Season the steak liberally with salt, pepper, and any desired spices. If desired, marinate the steak for several hours or overnight to enhance its flavor.
Tips for Success:
- Use a sharp knife to ensure a clean cut.
- Cut against the grain to achieve maximum tenderness.
- Be patient and take your time to avoid tearing the steak.
- If the steak is too thick, cut it in half horizontally before flattening.
- Don’t over-pound the steak, as this can make it tough.
Cooking Butterflied Flank Steak
Once the steak is butterflied, it can be cooked using various methods:
1. Grilling:
- Preheat your grill to medium-high heat.
- Season the steak with additional salt and pepper.
- Grill for 5-7 minutes per side, or until desired doneness is reached.
2. Pan-Searing:
- Heat a large skillet over medium-high heat.
- Sear the steak for 3-4 minutes per side, or until browned and cooked to your preference.
3. Roasting:
- Preheat your oven to 400°F (200°C).
- Season the steak with salt, pepper, and any desired herbs.
- Roast for 20-25 minutes, or until cooked to your liking.
Serving Suggestions
Butterflied flank steak can be served with a variety of sides and sauces:
- Grilled vegetables
- Roasted potatoes
- Chimichurri sauce
- Horseradish sauce
- Béarnaise sauce
Wrapping Up
Butterflying flank steak using Martha Stewart’s method is a simple yet effective technique that significantly enhances the tenderness and flavor of this lean cut of beef. By following these step-by-step instructions, you can achieve a perfectly cooked and delicious steak that will impress your family and friends.
Frequently Asked Questions
1. Why is it important to cut against the grain when butterflying flank steak?
Cutting against the grain breaks down the muscle fibers, making the steak more tender.
2. Can I butterfly flank steak without a sharp knife?
It is highly recommended to use a sharp knife for precise cutting and to prevent tearing the steak.
3. How long should I marinate a butterflied flank steak?
Marinating for several hours or overnight is ideal for maximum flavor absorption.
4. What is the best cooking method for butterflied flank steak?
Grilling, pan-searing, and roasting are all suitable methods, depending on your preference.
5. What is the ideal internal temperature for a medium-rare steak?
