How To Butterfly a Flank Steak

There are some knife skills that seem like they would be difficult to learn, but in reality are much easier than they seem. For example, knowing how to butterfly a flank steak may look daunting but, with the right knife, it takes no time at all.

When you butterfly a flank steak you open it up, making it available for stuffing. We have a delicious Flank Steak Stuffed With Spinach and Blue Cheese recipe that you can try using this technique.

A few things to note when working with flank steak. When buying it look for one that is uniform in thickness so that it cooks evenly. And, when slicing it, use a sharp carving knife, like the 6-3/4″ Petite Carver, to cut it against the grain.

The Boning Knife for Butterflying

A Boning Knife is the right knife for butterflying flank steak. Its pointed tip easily pierces the meat and the sharp, flexible blade is easy to guide as you cut into the meat to open it up.

This knife would also be good for butterflying chicken breasts or a pork loin or creating a pocket for stuffed pork chops.

In addition, the Cutco Boning Knife has an ergonomic handle making it comfortable to hold as you maneuver through the meat.

How To Butterfly a Flank Steak

Use the Boning Knife to trim away any unwanted fat or silver skin.

Lay the flank steak flat on the cutting board, place your non-cutting hand flat on top and, using the Boning Knife, cut horizontally lengthwise into the middle of the steak.

Cut along the full length of the steak, keeping the knife level with the cutting board.

Roll the top of the meat back and continue making cuts along the interior edge.

Repeat the process until the steak can lie flat.