After you remove the meat from the grill, it should not touch any cutlery or plates that you used to handle it when it was raw. Either use entirely new serving utensils or wash the old ones thoroughly with soap and water before using them again. This prevents a condition called cross-contamination in which bacteria from the uncooked meat transfer to the cooked meat via unclean kitchenware. These bacteria can cause you to become seriously ill if ingested. Even death is possible, though it is exceedingly rare. In any case, you will definitely want to avoid cross-contaminating your flank steak with unclean utensils or plates, so be sure that you only touch your cooked meat with clean kitchenware. When you remove the meat from the grill to a platter, cutting board, or other serving surface, don't immediately cut into it. Instead, allow the meat to sit for 10-15 minutes. Cutting into the meat immediately causes the meat's internal juices to spill out onto your plate or platter, leading to a less juicy, flavorful cut of meat. On the other hand, allowing the meat to "rest" for a short time gives the moisture a chance to be re-absorbed by the meat's muscle fibers, making the meat ultimately more tender and moist. Since flank steak is somewhat tough by its very nature, it's extra-important to give it time to rest so that the meat is as tender as possible when you eventually bite into it. To keep your meat warm while it rests, take a piece of aluminum foil and fold it over the meat like a tent. The foil helps retain the meat's internal heat, ensuring your first bite is still pleasantly hot even after the meat has rested. After it has rested, place the grilled flank steak on a cutting board. Examine the flank steak to determine the direction of its muscle fibers — there should be long, thin lines running in one direction on the surface of the steak. Use a sharp knife to cut the steak  thin diagonal slices against the grain of the muscle fibers. In other words, cut the meat at a perpendicular angle to the lines on the surface of the meat. Doing this help makes the meat as tender as possible. Much of the reason that flank steak is so naturally tough stems from the fact that its muscle fibers are fairly taught and strong. Cutting the meat against the grain severs the muscle fibers, releasing their hold on the meat and giving a more tender texture. Congratulations! Your flank steak should be ready to eat. If you desire, at this point, you may want to season the meat with salt and pepper or garnish with any extra ingredients of your choosing, though your meat should be mouthwatering as-is. Enjoy! Your flank steak should serve roughly three people per pound, though, if they are very hungry, it may take up to one and a half pounds to serve three people.
استخدم أطباق نظيفة وأدوات فضية للتقديم. اترك اللحم تهدأ أسفل ورق القصدير. قطع اللحم عكس اتجاه النسيج. تبل شرائح اللحم بالملح والفلفل وقدمها.