Cut Beef for Teriyaki

Video Transcript

"Hi, I'm Noe for Expert Village. We're going to cut up the meat for the beef teriyaki. I've got a fresh cutting board and a washed knife. You don't want to use the same cutting board as the chicken immediately, because you want to make sure that it's thoroughly cleaned. What I've got here is some flank steak. This I also bought at our community Farmer's Market. This is grass-fed, no hormone, no antibiotic beef. This is packaged with a lot of liquid in it, so I'm going to cut open the package and be really careful not to spill this all over. You can use any kind of steak, sirloin, or just any kind of a tender cut of beef you can use for this. Just like you would for any steak that you're going to grill. I'm going to pull this out and try not to spill all the liquid in there. There we go. We have just a beautiful flank steak. I'm just going to cut this into a few pieces for the marinade. This is about a pound and a quarter of flank steak which is a good amount for about four, to serve about four people. This was frozen, and that's just fine if it's not completely thawed. That's fine because it's going to sit for three or four hours. I'm going to cut these long pieces with the grain and then when we serve it, we're going to cut it this way against the grain. It'll be a little more tender that way. One last slice."