Thinly slice
the steak against the grain, and transfer the slices to the platter with the vegetables.
Slice
the steak against the grain and place over the rice and green beans.
Slice the flank
steak against the grain into 1 / 4 - inch thick bite - size slices.
Cut
steak against the grain into 1 / 4 - inch strips.
Slice the flank
steak against the grain, into thin strips.
Slice
steak against the grain into 1/2» strips.
Prepare the beef Slice the flank
steak against the grain into 1/4 ″ thick bite - size slices.
Not exact matches
Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of
steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing
against the
grain, and then cutting again into bite - sized pieces.
Flank
steak is cut into bite - sized chunks
against the
grain, then it's lightly dusted with potato starch (in our case well use cornstarch), flash - fried in oil, and doused with an amazing sweet soy garlic sauce.
Remove the
steak from the grill, allow to sit for 5 minutes, then slice the meat
against the
grain and arrange on a serving platter.
To serve: cut tuna
steak diagonally
against the
grain with a sharp knife into thin slices.
1 - 1/2 pound Flank
Steak, Trimmed Of Fat And Sliced Very Thin
Against The
Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long
Grain Rice, Cooked According To Package
Thinly slice
steak diagonally,
against grain, and transfer them back (with juices) to cast iron skillet.
Slice the
steak thinly
against the
grain, then serve with the tomatillo salsa spooned on top along with your favorite accompaniments, such as warmed tortillas and pickled red onion.
I've had great success using NY strip
steaks, ribeyes, and sirloin for this salad, but you could also use flank or skirt
steak cooked medium rare and cut
against the
grain.
Slice the
steak thinly,
against the
grain of the meat.
It's the porcine answer to beef skirt
steak, and you can prepare it basically the same way: Season with salt, sear it hard on both sides for a couple minutes, and slice it
against the
grain.
Choose a tender
steak without much sinew or muscle tissue — flank
steak is a great option — and slice it thinly,
against the
grain, to make it easy to eat.
Ingredients: 1 1/2 cups uncooked quinoa, rinsed and drained 1 3/4 cups low - sodium beef broth 2 tablespoons extra-virgin olive oil, divided 1 pound top round
steak, very thinly sliced
against the
grain Kosher salt Fresh ground pepper 1 1/2 bell peppers, diced (I used a mix of red, yellow, and green peppers, but you do you.)
Working
against the
grain, cut the
steak into thin slices.
Remove
steaks from grill and allow them to rest 5 minutes; slice
steaks thinly (
against grain, for tenderness).
Let the
steak rest on cutting board for about 5 - 7 minutes before slicing
against the
grain.
Remove baking sheet from oven and let
steak rest, loosely covered with foil, for 10 minutes before thinly slicing
against the
grain.