How to Cut Flank Steak for Tender, Juicy Results Every Time

Knowing how to slice flank steak properly is key to getting the best flavor and tenderness. Flank steak is lean and flavorful, but it’s also one of the tougher cuts of beef due to its long, stringy muscle fibers. To make it more tender, it’s usually marinated and then grilled, smoked, seared, or stir-fried. No matter how you cook it—or whether you marinate it or not—the way you slice it makes all the difference.

The secret? Slice it against the grain. This cuts through the tough muscle fibers and shortens them, making the steak easier to chew and noticeably more tender.

How to Slice Flank Steak

Whether you’re slicing the steak raw before a quick stir-fry or cutting into a grilled or smoked flank steak fresh off the heat, the method is the same. First, look closely at the steak and identify the direction of the muscle fibers (the grain). Then, take a sharp chef’s knife or carving knife and slice perpendicular to the grain—not along it. You want to cut across the fibers, not with them.

Most store-bought flank steaks are rectangular, with the grain running the length of the steak. That means you’ll be cutting across the shorter side (the width), which also happens to be the most natural way to slice it.

How to Choose a Flank Steak

When shopping, skip any packages with broken seals or a lot of liquid pooling at the bottom. The steak should look bright and fresh, with a moist surface (but not soggy). The edges should be clean and even, and the meat should feel firm and cool to the touch.

If you don’t need the whole steak, you can slice it in half and freeze the extra portion for later.

Now that you know how to properly cut flank steak, you can use this slicing method on any naturally tough cut of beef that’s hard to cut with a fork. It’s a simple technique that makes a big difference in texture—and your dinner guests will thank you.