Why Is Flank Steak Chewy? Here’s The Surprising Truth!

Flank steak, renowned for its bold flavor and budget-friendly price, often puzzles home cooks with its tendency to become tough and chewy. If you’ve ever wondered “why is flank steak chewy,” this comprehensive guide will shed light on the factors contributing to its texture and provide expert tips to achieve a tender and succulent steak every time.

Understanding the Anatomy of Flank Steak

Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. These muscles are responsible for locomotion and support, making them naturally tougher than more tender cuts like tenderloin or ribeye. The flank steak‘s fibrous structure, with long muscle fibers running parallel to its length, further contributes to its chewy texture.

Overcooking: The Cardinal Sin

The most common reason for chewy flank steak is overcooking. Flank steak is a lean cut with minimal marbling, meaning it lacks the fat content to withstand extended cooking times. When overcooked, the muscle fibers contract and tighten, resulting in a tough and dry steak.

Improper Cutting: Slicing Against the Grain

Another factor that can contribute to chewiness is cutting the steak against the grain. The muscle fibers in flank steak run parallel to its length. When you cut against the grain, you create short, choppy fibers that are more difficult to chew. Always cut flank steak across the grain, slicing perpendicular to the muscle fibers, to ensure tenderness.

Marinating: A Tenderizing Technique

Marinating flank steak before cooking is an effective way to tenderize the meat. Marinades work by breaking down the muscle fibers with acidic ingredients like vinegar, lemon juice, or yogurt. The longer the steak marinates, the more tender it will become. Aim for a marinating time of at least 4 hours, or overnight for optimal results.

Choosing the Right Cooking Method

The cooking method you choose can also impact the tenderness of flank steak. Grilling or pan-searing over high heat is the preferred method, as it quickly sears the steak’s exterior while leaving the interior juicy and tender. Avoid slow-cooking methods like braising or stewing, which can overcook the steak and make it tough.

Resting: A Crucial Step

After cooking, it’s crucial to let the steak rest for 5-10 minutes before slicing and serving. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.

Seasoning: Enhancing Flavor and Tenderness

Seasoning the flank steak before cooking not only enhances its flavor but also aids in tenderizing. Salt and pepper are essential, but you can also experiment with other spices and herbs to suit your taste. Seasoning the steak liberally helps draw out moisture and promote even cooking.

Recommendations: Unlocking Flank Steak’s Potential

Understanding the factors that contribute to chewy flank steak empowers you to transform this budget-friendly cut into a tender and delicious dish. By avoiding overcooking, cutting against the grain, marinating properly, choosing the right cooking method, resting the steak, and seasoning it generously, you can unlock the full potential of flank steak.

What People Want to Know

1. Can I use a meat tenderizer on flank steak?

Yes, using a meat tenderizer can further break down the muscle fibers and make the steak more tender. However, be careful not to over-tenderize, as this can result in a mushy texture.

2. Is flank steak a good cut for steak sandwiches?

Yes, flank steak is a great choice for steak sandwiches. Its bold flavor and relatively low cost make it an excellent value. When sliced thinly and cooked quickly over high heat, flank steak can create tender and flavorful sandwiches.

3. How can I make flank steak more flavorful?

In addition to seasoning the steak liberally, you can also use a flavorful marinade or rub. Experiment with different combinations of herbs, spices, and liquids to find the flavor profile that suits your taste.