Flank steak is a popular cut of beef that can be a bit tough if not prepared correctly. Many people swear by using vinegar as a tenderizing agent for flank steak, but does it really work? Let’s take a closer look.
What is Vinegar?
Vinegar is an acidic liquid that is made by fermenting ethanol. It has been used for thousands of years in cooking and as a natural remedy for various ailments.
How Does Vinegar Tenderize Meat?
Vinegar’s acidity can help to break down the tough muscle fibers in meat, making it more tender. This is because the acid in vinegar denatures the proteins in the meat, causing them to unravel and loosen up.
What Type of Vinegar Should You Use?
There are many different types of vinegar available, but not all of them are suitable for tenderizing meat. White distilled vinegar or apple cider vinegar are both good options to use when tenderizing flank steak.
How Do You Use Vinegar to Tenderize Flank Steak?
To use vinegar to tenderize flank steak, you should first marinate the meat in a mixture of half vinegar and half water. You can also add other ingredients such as garlic, onion, or herbs to enhance the flavor.
The length of time you should marinate your flank steak depends on how thick it is. A thinner cut may only need 30 minutes to an hour, while a thicker cut may need several hours or even overnight.
After marinating your flank steak, be sure to rinse it under cold water and pat it dry before cooking.
Does Vinegar Really Tenderize Flank Steak?
The answer is yes! Vinegar can be an effective tenderizing agent for flank steak when used correctly. However, keep in mind that over-marinating your meat in vinegar can actually make it too tender and mushy.
In summary, vinegar can be a useful tool for tenderizing flank steak. Just be sure to use the right type of vinegar, marinate for the appropriate amount of time, and rinse off the excess before cooking. With these tips in mind, you’ll be able to enjoy a delicious and tender flank steak every time.