Serves: 5
The flank steak you buy should be 10 to 12 inches long and about 6 inches wide. Place the steak at the edge of the cutting board, short side toward you and narrow edge of the long side at your right, if you are righthanded, and at your left, if you are lefthanded. Holding a long, slender sharp knife parallel to the cutting board, cut the steak in half horizontally, starting at the narrow edge of the long side and cutting almost all the way through to the opposite edge. Open out the piece of meat as you would a book and pound it flat with the side of a meat cleaver or with a rolling pin. The object (in the case of a 1 1/2- to 1 3/4-pound piece of flank steak) is to obtain a 12- to 15-inch square of meat.
This Butterflying a Flank Steak recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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