5 Foolproof methods to make a tough flank steak melt-in-your-mouth tender
Cooking a savory and tender flank steak may seem intimidating, but it’s actually quite simple and just takes a few easy steps. Flank steak is a lean cut of meat taken from the belly of the cow, and if not prepared correctly, it can be tough and chewy. Luckily, with a little bit of preparation and tenderizing, you can turn this cut into a mouthwatering, juicy dish that will leave you and your loved ones coming back for more.
The key to a tender flank steak is to marinate it for several hours before cooking. A marinade can help break down the tough fibers in the meat, making it softer and more flavorful. There are many different recipes for marinades, from simple oil and vinegar to Asian-style soy and ginger. No matter which recipe you choose, be sure to let the flank steak marinate for at least 2 hours, or up to 24 hours if you have the time. So, let’s dive into the specifics of how to make a flank steak tender, juicy, and delicious.
Six Simple Techniques to Make Your Flank Steak Tender
If you’re looking for a flavorful cut of meat, flank steak is a great choice. However, it can be challenging to make it tender and juicy, especially when you prefer it cooked to medium or well-done. But don’t worry, with these six simple techniques, you’ll be able to enjoy a delicious and perfectly tender flank steak every time.
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Marinate it
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Tenderize it with a Meat Mallet
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Massage it with Salt
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Cook it Slowly and Lowly
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Let it Rest Before Slicing
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Cut it against the Grain
Marinating your flank steak is essential to tenderize it and enhance its flavor. You can use any marinade of your choice, whether it’s acidic, sweet, or spicy, just make sure to let it sit for at least 2 hours to overnight to allow the flavors to penetrate deeply into the meat. Some marinade ingredients that work well with flank steak are vinegar, soy sauce, lime juice, garlic, and ginger.
Another way to tenderize your flank steak is to use a meat mallet. Place the meat in a plastic bag or cover it with parchment paper and use the flat side of the mallet to pound it gently. This technique will help to break down the muscle fibers and improve the texture of the meat. Just be careful not to overdo it, or you will end up with shredded meat.
Massaging your flank steak with salt is one of the easiest ways to tenderize it. Simply rub coarse salt all over the surface of the meat and let it sit for at least 40 minutes to an hour. The salt will draw out the moisture from the meat, and the meat will reabsorb it along with the salt, resulting in a more tender and flavorful steak.
Flank steak is a lean cut of meat, and it can easily become tough and dry if overcooked. Therefore, it’s best to cook it slowly and at low heat. You can braise it in a flavorful liquid, roast it in the oven, or even grill it over indirect heat. Just make sure to check the internal temperature with a meat thermometer and remove it from the heat source when it reaches 135°F.
After cooking your flank steak, it’s essential to let it rest for at least 10 minutes before slicing it. This will allow the meat to reabsorb the juices that have been pushed to the center during cooking and prevent them from spilling out when you cut into the steak. As a result, you’ll end up with a juicier and more tender flank steak.
Finally, when it’s time to slice your flank steak, make sure to cut it against the grain. This means cutting perpendicular to the direction of the muscle fibers, which will shorten them and make the meat less chewy. You can easily identify the grain by looking for the lines that run along the surface of the meat.
In conclusion, making a flank steak tender requires some effort and patience, but it’s totally worth it. With these six simple techniques, you’ll be able to transform a tough and chewy piece of meat into a mouth-watering and succulent steak that will impress your family and friends. So, go ahead and try them out, and you won’t be disappointed.
10 Tips to Make Your Flank Steak Tender
Flank steak is a lean and flavorful cut of beef, but it can be tough and chewy if not prepared correctly. If you want to make juicy, tender flank steak every time, try these tips:
1. Marination
Marinating your flank steak helps to break down the tough muscle fibers, making it more tender and delicious. Use acidic marinades like lemon or lime to tenderize the meat, and add your favorite herbs and spices for added flavor.
2. Salt the Steak
Before cooking, sprinkle a generous amount of salt on both sides of the steak. This will help to season the meat and break down the fibers, making it more tender.
3. Use a Meat Mallet
If your steak is particularly tough, use a meat mallet to pound it out. This will help to break down the fibers and make it more tender.
4. Cut Against the Grain
When cutting your steak, be sure to cut against the grain. This will make the meat more tender and easier to chew.
5. Rest the Meat
After cooking, let your steak rest for a few minutes before cutting into it. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
6. Use a Tenderizer
A meat tenderizer tool can be a great way to make your flank steak more tender. Simply pierce the meat several times on both sides to break down the fibers.
7. Slow Cooker Magic
Using a slow cooker can be a great way to make your flank steak tender. Cook it on low heat for several hours with your favorite seasonings, and it will be fall-apart tender.
8. Sous Vide Cooking
Another great method for cooking flank steak is sous vide. Seal the steak in a bag and cook it in a water bath at a low temperature for several hours. The result will be perfectly tender, juicy steak.
9. Let the Steak Come to Room Temperature Before Cooking
Letting your steak come to room temperature before cooking can help to ensure it cooks evenly and stays tender.
10. Don’t Overcook It
Overcooking your flank steak will make it tough and chewy. Cook it to medium-rare or medium, and let it rest before cutting into it for perfectly juicy, tender steak.
Marinating the Flank Steak
Marinating is the process of soaking meat in a mixture of acidic liquids, oils, herbs, and spices, to break down the connective tissues and tenderize the meat. Marinating the flank steak before cooking is one of the easiest ways to tenderize the tough and chewy cut of beef.
Here are some of the essential tips you need to keep in mind when marinating the flank steak.
Choose the Right Marinade
There are several pre-made marinades available in supermarkets, but you can also make your own marinade with ingredients like vinegar, wine, citrus fruits, onions, garlic, soy sauce, olive oil, and honey. Ensure that your marinade contains an acidic component like vinegar or citrus juice, which helps to loosen the muscle fibers and tenderize the meat.
Don’t Over-Marinate
The longer you marinate the steak, the stronger the flavor, which can overpower the natural beefy flavor of the flank steak. Although marinating for at least 30 minutes is recommended, marinating for too long can make the texture of the meat mushy, so aim to marinate the steak for no more than 24 hours.
Use a Sealable Bag or Container
To ensure that the marinade is evenly distributed, put the steak and marinade in a sealable plastic bag or container. Make sure that the meat is entirely covered in the marinade, and remove any excess air from the bag to prevent the meat from drying out.
Store the Steak in the Refrigerator
Marinade contains acidic components that break down the proteins in meat, which can cause bacterial growth. To avoid foodborne illnesses and ensure food safety, place the marinade steak in the refrigerator and never leave it at room temperature.
Pat the Steak Dry Before Cooking
Before cooking the steak, remove it from the marinade and pat it dry with paper towels. The excess marinade can burn, causing the steak’s surface to become crispy and overcooked. Remove any herbs or spices that might burn or leave a bitter taste on the meat.
| Pros of Marinating Flank Steak | Cons of Marinating Flank Steak |
|---|---|
| It makes the steak more flavorful | Over-marinating can make the meat mushy |
| It tenderizes tough cuts of beef | If left too long, the acidic components can cause bacterial growth |
| It’s an easy way to add flavor to any cut of beef | Marinating can be time-consuming |
Marinating the flank steak is an excellent method to tenderize tough meat while adding flavor to your dish, but it’s essential to follow the tips mentioned above to ensure food safety and avoid over-marinating that can ruin the meat’s texture.
Say goodbye to Tough Flank Steak!
I hope this article was helpful in making your next flank steak dish as tender as can be. Remember to use the proper techniques like marinating, scoring, and resting the meat. Don’t be afraid to experiment with flavors and cooking methods to make it your own. Thanks for reading and I hope to see you again soon for more cooking tips and tricks. Happy cooking!
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