Jim Davis, a native of West Virginia, has had two successful professional careers, one traveling the world building hospitals in seven countries and another as a Mortgage Broker in the Gaithersburg Area.
Jim is a graduate of the part-time Professional Program of L’Academie de Cuisine in Gaithersburg and has been a teaching assistant at the Bethesda location of L’Academie for more than 8 years and has assisted both local and world-renowned chefs in more than 500 classes. He has been teaching more than forty cooking classes in all disciplines each year for the last 8 years for the Montgomery County Recreation Department and also is an instructor at Bryan’s Kitchen, a Cooking Studio in the Kentlands section of Gaithersburg, MD, owned by his son, Bryan Davis.
Jim also has a strong interest in wine and has studied wines with leading wine educators. He teaches a monthly wine and food pairing class for the Montgomery County Recreation Department and teaches private wine and food pairing parties and classes in the clients home or at Bryan’s Kitchen. Jim is a member of the Society of Wine Educators.
Jim was named “Chef of the Year,” 2005-2006, in July 2005 at the Annual Summit of the American Personal Chef Association in New Orleans, LA. Jim is also the Eastern Regional Director of the APCA.
Jim and Sandra have been married for 48 years, have four married children and six grandchildren.
Cut Beef - How to Slice Flank Steak
Jim Davis from Harris Teeter shows us how to prep a flank steak for grilling or cooking.
This expert: 2,215,702 views
Jim Davis: Hi! Jim Davis here for Harris Teeter. I am going to show you now how to prep a flank steak for grilling or cooking.
What we are going to do is take our nice flank steak, and you can see the way the grain runs on, you can actually identify the direction of the grain if you look through here.
What we are going to do is we are going to take a knife. I am just going to run under some of this fat and pull some of the fat off. We don't want to take it all off.
Flank steak is the naturally very tough piece of meat, so we want to take very little of the fat off. We want there to be able to cook into the meat as we cook it, so it will melt and go in.
When we see something like this, we want to make sure we get this off. This is the silver skin and this no matter how long we cook it, it will never get tender. So we will cut that off.
Take that little piece off there, and take this little piece off along the side here, like that. Okay, and on the back side, we'll turn it over, and we've got a big pad of fat here. But we don't -- again, we don't want to take it all off, so we just kind of thin that pad down, just a little bit like that with our knife. Okay, and then over here we'll trim just a little bit off the edge. Alright, now, there is our flank steak ready to go.
What we do with this we get either butterfly, which means cuts it in half horizontally, roll it and stuff it or we just take it the way it is, use salt and pepper, put it on a grill, and cook it only to medium rare. Don't get it past medium rare. Once you go to past medium, this steak is almost impossible to eat. Our flank steak is now done, and I might -- perfectly I might at. What we are going to do is we are going to cut it at an angle and we want to cut it across the grain. You can see here the way the grain runs, lengthwise across the flank steak. We want to cut it across that grain, we are going to do it at slight angle, so we just take little thin slices, like this, and that is the way you cut a perfect flank steak.