To cut flank steak so it’s tender, you need to identify the grain (the lines of muscle fibers) and slice thinly across it at a slight angle after letting the meat rest.

How to Cut Flank Steak (Quick Scoop)

1. Understand the goal

  • Flank steak is lean with long muscle fibers, so it gets tough if you cut it the wrong way.
  • Cutting against the grain into thin slices shortens those fibers and makes each bite much easier to chew.

2. Prep the steak

You can cut flank steak either raw (for stir-fry, fajitas, etc.) or cooked (after grilling or broiling).

  • For raw steak:
    • Pat it dry and, if you have time, chill it in the freezer for about 20–30 minutes so it firms up and slices more cleanly.
  • For cooked steak:
    • Let it rest 5–10 minutes on a cutting board so the juices redistribute and don’t all run out when you slice.

3. Find the grain

  • Lay the steak flat on a cutting board so the long side runs left to right in front of you.
  • Look for the long, straight lines running along the length of the meat – those lines are the grain (muscle fibers).
  • Your cuts should go across those lines, not in the same direction.

A quick mental check: if the fibers run east–west, your knife should move north–south.

4. Position the steak for easy slicing

  • Rotate the steak so the grain runs lengthwise (left to right) and the narrow end is closest to your knife hand.
  • If the piece is very large, you can first cut it into 2–3 shorter sections, then slice each section across the grain for easier handling.

5. Slice against the grain

  • Use a very sharp chef’s or carving knife; a dull knife will tear the meat instead of slicing it.
  • Hold the knife at a slight 30–45° angle (on the bias) to the cutting board and cut perpendicular to the grain.
  • Aim for thin slices, about 0.25 inch thick or even thinner if you want extra tenderness.
  • Use smooth, steady strokes and let the blade do the work rather than pressing down hard.

If you cut a piece and it seems stringy or hard to bite, your slices are likely too thick or too close to “with” the grain—turn the steak slightly and go thinner.

6. Raw vs. cooked: tiny differences

Raw flank steak (for stir-fry, fajitas, tacos):

  • Slightly chill, trim excess fat or membrane, find the grain, then slice thinly against it.
  • Thin slices cook very fast over high heat, staying juicy but not tough.

Cooked flank steak (after grilling or broiling):

  • Rest first, then slice across the grain into thin strips.
  • You can cut strips into smaller bite‑size pieces (like cubes) if needed for salads, bowls, or burritos.

7. Small pro tips for better results

  • Use a carving fork or tongs in your non‑knife hand to hold the steak steady while slicing.
  • Cutting at a slight angle increases surface area, which makes the slices feel more tender and look nicer on the plate.
  • If the steak is still a bit tough, go even thinner—around 0.125 inch slices can make a big difference.

8. Mini example: flank steak for fajitas

  1. Grill or pan‑sear the flank steak to your desired doneness, then rest 10 minutes.
  2. Place on a board with the grain running left–right in front of you.
  3. Using a sharp knife at a slight angle, slice thin strips straight across the grain.
  4. Toss slices with peppers, onions, and your favorite toppings—each strip should bite cleanly instead of pulling like a rope.

HTML table: Key steps at a glance

html

<table>
  <thead>
    <tr>
      <th>Step</th>
      <th>What to Do</th>
      <th>Why It Matters</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Prep</td>
      <td>Chill raw steak briefly or rest cooked steak 5–10 minutes on a board.[web:1][web:3][web:5]</td>
      <td>Firmer texture for slicing and better juice retention.[web:1][web:3][web:5]</td>
    </tr>
    <tr>
      <td>Find the grain</td>
      <td>Identify the long muscle fibers running along the steak’s length.[web:1][web:3][web:7]</td>
      <td>You need this to know which way to cut for tenderness.[web:5][web:7]</td>
    </tr>
    <tr>
      <td>Position</td>
      <td>Turn steak so the grain runs left–right; trim if needed.[web:1][web:3][web:5]</td>
      <td>Makes cutting across the grain easier and more consistent.[web:5]</td>
    </tr>
    <tr>
      <td>Slice</td>
      <td>Use a sharp knife, 30–45° angle, thin slices (about 0.25 inch) across the grain.[web:1][web:3][web:5]</td>
      <td>Shortens fibers and gives tender, chewable pieces.[web:1][web:3][web:5]</td>
    </tr>
    <tr>
      <td>Adjust</td>
      <td>If still tough, slice even thinner or slightly change your cutting angle.[web:5]</td>
      <td>Extra‑thin slices stay easier to chew, even from a lean cut.[web:5]</td>
    </tr>
  </tbody>
</table>

TL;DR: Let the steak rest or chill, find the grain, then slice thinly across it at a slight angle with a sharp knife for tender, easy‑to‑chew flank steak.

Information gathered from public forums or data available on the internet and portrayed here.