How To Tenderize Flank Steak With Baking Soda: The Easy, Foolproof Method!

Flank steak, a flavorful but often tough cut of beef, can be transformed into a tender and delicious dish with the help of baking soda. Baking soda, a common household ingredient, works wonders by breaking down the tough muscle fibers in the meat, resulting in a melt-in-your-mouth experience.

How to Tenderize Flank Steak with Baking Soda: A Step-by-Step Guide

1. Prepare the Steak

Remove the flank steak from the refrigerator and pat it dry with paper towels. This helps the baking soda adhere better to the meat.

2. Season the Steak

Generously season the steak with salt and pepper, or your favorite steak rub. This will enhance the flavor and complement the tenderizing effects of the baking soda.

3. Apply the Baking Soda

Sprinkle the baking soda evenly over the surface of the steak. Use about 1 teaspoon of baking soda for every pound of steak.

4. Let It Rest

Place the steak in a baking dish or on a plate and cover it with plastic wrap. Refrigerate for at least 12 hours, but no longer than 24 hours. During this time, the baking soda will penetrate the meat and break down the tough fibers.

5. Rinse and Dry

After the resting period, remove the steak from the refrigerator and rinse it thoroughly under cold water. This will remove any excess baking soda. Pat the steak dry with paper towels.

6. Cook the Steak

Cook the steak using your preferred method, such as grilling, pan-searing, or roasting. For grilling or pan-searing, cook the steak over medium-high heat until it reaches your desired doneness. For roasting, heat the oven to 400°F (200°C) and roast the steak for 20-25 minutes per pound.

7. Let It Rest Again

Once the steak is cooked, let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Benefits of Tenderizing Flank Steak with Baking Soda

• Tenderness: Baking soda effectively breaks down tough muscle fibers, making the flank steak melt-in-your-mouth tender.
• Flavor Enhancement: The tenderizing process also enhances the flavor of the steak, allowing marinades and seasonings to penetrate deeper.
• Time-Saving: Tenderizing with baking soda is a convenient and time-saving method, as it requires minimal effort and can be done overnight.
• Cost-Effective: Baking soda is an inexpensive ingredient, making this tenderizing method affordable and accessible.

Tips for Perfect Tenderization

• Use Fresh Steak: Fresh flank steak will tenderize better than frozen steak.
• Don’t Overdo It: Too much baking soda can result in a metallic taste. Stick to the recommended amount.
• Don’t Rinse Too Much: While it’s important to rinse off the excess baking soda, rinsing too much can remove the tenderizing effect.
• Rest the Steak: Allowing the steak to rest both before and after cooking is crucial for optimal tenderness.

Marinating with Baking Soda

In addition to tenderizing, baking soda can also be used as a marinade ingredient. Combining baking soda with an acidic marinade, such as lemon juice or vinegar, further enhances the tenderizing process. Here’s a simple marinade recipe:

• 1/2 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon baking soda
• Salt and pepper to taste

Marinate the steak in this mixture for 4-6 hours before cooking.

Alternative Tenderizing Methods

While baking soda is an effective tenderizing method, there are other options as well:

• Marinade: Marinating the steak in an acidic marinade, such as lemon juice, vinegar, or buttermilk, helps break down the muscle fibers.
• Mechanical Tenderization: Using a meat mallet or tenderizer to physically break down the tough fibers can also tenderize the steak.
• Sous Vide: Cooking the steak sous vide, a method that involves cooking in a vacuum-sealed bag at a precise temperature, results in extremely tender meat.

In a nutshell:

Tenderizing flank steak with baking soda is a simple and effective way to transform a tough cut of meat into a delicious and flavorful dish. By following the steps outlined in this guide, you can enjoy melt-in-your-mouth flank steak that will impress your family and friends.

Frequently Asked Questions

Q: How long should I tenderize flank steak with baking soda?
A: For optimal tenderization, let the steak rest with the baking soda for at least 12 hours, but no longer than 24 hours.

Q: Can I use other types of steak with this method?
A: Yes, baking soda can be used to tenderize other tough cuts of meat, such as skirt steak, chuck roast, or brisket.

Q: Why is it important to rinse the steak after tenderizing with baking soda?
A: Rinsing the steak removes any excess baking soda, which can leave a metallic taste if not removed.