How to Butterfly a Flank Steak

If you love to stuff your steak with elegant spreads and cheeses, then you must learn to butterfly it. It's easy to do and it can take your dishes from serviceable to spectacular (not to mention your family will be seriously impressed). Here's how to butterfly a flank steak.

Things You'll Need

• Flank steak
• Butterfly knife
• Freezer
• Plastic wrap
• Meat mallet

Instructions

1. Slice the steak down the middle. Lay the steak on a flat surface. Then, take your knife and slice the steak from top to bottom creating equal halves. However, only cut halfway through the thickness of the steak. Throughout this process, you never want to cut all the way through.

2. Place the flank steak in the freezer for 10 minutes. This will make the meat easier to work with as you make the next cuts.

3. Fold the flank steak in half, being careful not to tear completely through the cut you have made.

4. Slice the top half of the meat (above the fold) so you are making a flap in the meat. Again, do not cut all the way through.

5. Flip the meat over and repeat the slice (above the fold) on the other side. At this point, you have made three cuts and essentially "flattened" your original piece of meat.

6. Cover the meat with plastic wrap.

7. Pound the flank steak with your meat mallet, taking great care to smooth the seams you have made. The meat is now ready to stuff, roll and cook as desired.

Tips & Warnings

• When you butterfly steak or work with meat in general, be sure to give all utensils and surfaces a good washing to stop the spread of bacteria.