Flank steak is a popular cut of beef that is known for its robust flavor and affordability. It’s a versatile cut that can be cooked in many ways, but one question that often comes up is whether or not it needs to be scored.

What is scoring?

Scoring refers to making shallow cuts across the surface of the meat. This is done for a couple of reasons.

First, it can help tenderize the meat by breaking down some of the connective tissues. Second, it can help the marinade penetrate deeper into the meat.

Do you need to score flank steak?

The short answer is no, you don’t need to score flank steak. While scoring can help tenderize and flavor the meat, it’s not necessary to achieve great results.

However, there are some situations where scoring might be beneficial. For example, if you’re using a particularly thick or tough piece of flank steak, scoring can help break down some of those tougher fibers and make the meat more tender.

Another reason you might choose to score your flank steak is if you’re using a marinade that contains large pieces of herbs or spices. Scoring can create little pockets for those flavors to seep into and infuse the meat with even more flavor.

How do you score flank steak?

If you’ve decided that scoring your flank steak is something you’d like to try, here’s how to do it:

– Place your flank steak on a cutting board with the grain running parallel to your knife. – Use a sharp knife to make shallow cuts across the surface of the meat at a slight angle against the grain.

– Make sure not to cut too deep – you’re looking for cuts that are about 1/4 inch deep. – Space your cuts about 1 inch apart across the entire surface of the meat.

The bottom line

While scoring isn’t necessary for cooking a great flank steak, it can be a useful technique in certain situations. Whether or not you choose to score your meat is ultimately up to personal preference, but if you do decide to give it a try, follow the steps above for best results.

In conclusion, scoring flank steak can help tenderize the meat and allow marinades to penetrate deeper, but it’s not necessary for great results. If you do decide to score your meat, make sure to use a sharp knife and follow the proper technique.