There’s nothing quite like a juicy and tender flank steak, but unfortunately, it can be challenging to achieve the perfect texture. If you’ve ever cooked flank steak before, you may have experienced it being tough and Chewy. However, with a few simple tricks and techniques, you can turn even the toughest cuts of meat into a tender and flavorful dish that will leave your taste buds satisfied.
Firstly, it’s essential to choose the right cut of meat. Flank steak comes from the lower chest of the cow and is known for its long muscle fibers.
The longer these muscle fibers are, the tougher your meat will be. Therefore, when selecting your flank steak, look for one with shorter muscle fibers as this will make it easier to tenderize.
Next is marination – this is key! Marinating your flank steak not only adds flavor but helps to break down the connective tissues in the meat which is what causes toughness. A marinade typically consists of an acidic ingredient such as vinegar or lemon juice along with oil, herbs, spices or any other flavorings of your choice.
Here’s a simple and delicious marinade recipe:
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 cloves garlic minced
- 1/2 teaspoon black pepper
Mix all ingredients in a large zipper bag or shallow dish. Add your flank steak to the mixture and let marinate in the refrigerator for at least 30 minutes or up to 24 hours for maximum flavor.
After marinating your flank steak, it’s time to cook it – but not just any way – you need to cook it on high heat quickly! This method is called searing.
Searing your meat locks in the juices, which results in a tender and juicy steak. Heat up your grill or skillet to high heat, and when it’s hot enough, place your marinated flank steak on it. Cook each side for about 4-5 minutes until it’s browned on the outside.
Once you’ve seared your steak, it’s time to rest it. This step is essential because it allows the juices to redistribute throughout the meat, making it more tender. Cover your cooked flank steak with foil and let it rest for about 5-10 minutes before slicing.
Lastly, be sure to slice against the grain. The grain refers to the direction of the muscle fibers in your flank steak. You’ll want to cut across these fibers rather than with them as this will create shorter muscle fibers resulting in a more tender and easier-to-chew bite.
In conclusion, making a tender flank steak is all about choosing the right cut of meat, marinating it properly, searing it at high heat, resting it before slicing and cutting against the grain. Follow these steps, and you’ll have a delicious meal that will impress even the most discerning of taste buds!