10 Simple Tricks To Make Flank Steak Less Chewy – You’ll Never Go Back To Chewing Again!
What To Know
- Marinate your flank steak for at least 4 hours, or up to overnight, in a flavorful marinade of your choice.
- Reverse searing is a technique that involves roasting the flank steak in a low oven before searing it on high heat.
- Roast the steak at 225°F (107°C) for 30-45 minutes, then sear it on a hot grill or skillet to create a delicious crust.
Flank steak, a lean and flavorful cut, can sometimes be plagued by a chewy texture. But fear not, steak enthusiasts! With a few simple techniques, you can transform your flank steak into a tender and delectable dish that will tantalize your taste buds.
Marinating Magic
Marinating flank steak is a crucial step in tenderizing it. Acidic ingredients, such as lemon juice, vinegar, or yogurt, break down the tough muscle fibers, making the meat more pliable. Marinate your flank steak for at least 4 hours, or up to overnight, in a flavorful marinade of your choice.
The Power of Slicing
Slicing flank steak against the grain is another essential technique for improving its tenderness. When you cut against the grain, you are breaking down the long muscle fibers, reducing the likelihood of a chewy texture.
Tenderizing with a Meat Mallet
A meat mallet is a handy tool for further tenderizing flank steak. Gently pound the steak with a flat side of the mallet, being careful not to overwork it. This will help break down the fibers and make the meat more receptive to marinating and cooking.
The Art of Reverse Searing
Reverse searing is a technique that involves roasting the flank steak in a low oven before searing it on high heat. This method allows the meat to cook evenly throughout, preventing it from becoming tough. Roast the steak at 225°F (107°C) for 30-45 minutes, then sear it on a hot grill or skillet to create a delicious crust.
Slow and Steady Wins the Race
Slow cooking is another effective way to tenderize flank steak. Cook the steak in a slow cooker or Dutch oven on low heat for 6-8 hours. The low temperature will allow the connective tissue to break down, resulting in a tender and juicy steak.
Don’t Overcook!
Overcooking is the ultimate culprit of a chewy flank steak. Use a meat thermometer to monitor the internal temperature and remove the steak from the heat when it reaches your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
Resting for Perfection
Once the steak is cooked, let it rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful experience.
Summary: The Tender Flank Steak Symphony
By following these techniques, you can elevate your flank steak from a tough cut to a culinary masterpiece. Remember, the key lies in tenderizing, slicing, and cooking with care. With a little practice, you’ll be able to create perfectly tender flank steaks that will impress even the most discerning palates.
What You Need to Know
Q: Can I marinate flank steak for too long?
A: Yes, marinating flank steak for more than 24 hours can make it too tender and mushy.
Q: What is the best way to slice flank steak against the grain?
A: Look for the lines of muscle fibers running across the steak and cut perpendicular to them.
Q: Can I cook flank steak in a pressure cooker?
A: Yes, pressure cooking flank steak for 10-15 minutes at high pressure can tenderize it quickly.
Q: How can I prevent flank steak from drying out?
A: Marinating, using a low cooking temperature, and resting the steak before slicing all help prevent dryness.
Q: What are some delicious marinade ideas for flank steak?
A: Try a marinade of olive oil, soy sauce, garlic, ginger, and honey for a flavorful and tender steak.