How To Keep Flank Steak From Curling: A Simple Guide For The Perfect Steak
What To Know
- The uneven distribution of fat in flank steak can contribute to curling as the fat melts and causes the meat to shrink.
- Marinating the steak in an acidic marinade (such as lemon juice or vinegar) helps break down the muscle fibers, making the steak more tender and less likely to curl.
- Cooking the steak over indirect heat, such as on the side of the grill or in a smoker, allows it to cook more evenly without causing excessive curling.
Flank steak, a lean and flavorful cut, often poses a challenge for grill masters due to its tendency to curl excessively during cooking. This curling can lead to uneven cooking, hindering the steak’s potential for tender juiciness. But fear not, with the right techniques, you can tame this unruly cut and achieve perfectly flat, succulent flank steak every time.
Reasons for Flank Steak Curling
Understanding the reasons behind flank steak curling is crucial for finding effective solutions:
- Muscle Fibers: Flank steak contains long, parallel muscle fibers that contract when heated, causing the edges to curl upward.
- Uneven Thickness: Flank steak is often uneven in thickness, with thicker sections curling more than thinner ones.
- Fat Distribution: The uneven distribution of fat in flank steak can contribute to curling as the fat melts and causes the meat to shrink.
Techniques to Prevent Curling
1. Score the Steak
Using a sharp knife, score the surface of the steak in a crosshatch pattern, about 1/4 inch deep. This creates small cuts that allow the steak to expand evenly during cooking, reducing curling.
2. Butterfly the Steak
Butterflying involves slicing the steak horizontally, parallel to the grain, almost all the way through. Open the steak like a book and flatten it with a meat tenderizer. This helps distribute the thickness more evenly.
3. Brine the Steak
Soaking the steak in a salt solution (brine) for several hours tenderizes the meat and helps prevent curling. The salt draws out moisture, which is then reabsorbed, resulting in a more even cook.
4. Marinate the Steak
Marinating the steak in an acidic marinade (such as lemon juice or vinegar) helps break down the muscle fibers, making the steak more tender and less likely to curl.
5. Use a Grill Press
A grill press is a weighted device that can be placed on top of the steak while cooking. This helps flatten the steak and prevent curling by applying even pressure.
6. Cook Over Indirect Heat
Cooking the steak over indirect heat, such as on the side of the grill or in a smoker, allows it to cook more evenly without causing excessive curling.
7. Rest the Steak
After cooking, let the steak rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and less chewy steak.
Finishing Touches for Perfectly Flat Flank Steak
- Slice Against the Grain: Slice the steak against the grain into thin slices to enhance tenderness and prevent stringiness.
- Serve Immediately: Serve the steak hot off the grill to enjoy its juicy, flavorful goodness.
Basics You Wanted To Know
Q: Can I use a meat tenderizer on flank steak?
A: Yes, using a meat tenderizer on flank steak can help break down the muscle fibers and make it more tender.
Q: How long should I marinate flank steak?
A: Marinating flank steak for 4-8 hours is optimal for flavor penetration and tenderness.
Q: Can I cook flank steak in the oven?
A: Yes, you can cook flank steak in the oven at 400°F (200°C) for 20-25 minutes. However, grilling or smoking is preferred for optimal flavor and texture.