How to Cut Flank Steak for Skewers
- 1). Lay a 2 to 2 ½ lb. flank steak flat on a cutting board and trim away the excess fat with a sharp knife. The removal of this outside fat makes for more even cooking later in the process.
- 2). Place approximately 1 lb. of suet cut into 1-inch square strips lengthwise down the center of the flank steak. Suet or beef fat is available at the supermarket meat department. The suet will add flavor and moisture to tenderize the flank steak while cooking.
- 3). Roll the flank steak as tightly as possible around the suet. Hold it tight while running 6-inch long wood skewers through the steak at intervals of every 1 to 1½-inches.
- 4). Slice the flank steak between the skewers leaving an equal amount of steak on either side of the skewer.
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