Tenderizing a flank or skirt steak can be a daunting task, but with the right technique, it can transform into a juicy and flavorful piece of meat that melts in your mouth. Here are some simple yet effective ways to tenderize flank or skirt steak.
Pound it with a Meat Mallet:
One of the easiest ways to tenderize a tough cut of meat like flank or skirt steak is by pounding it with a meat mallet. This method involves using the spiked side of the mallet to pound the meat as evenly as possible. The pounding breaks down the muscle fibers and connective tissues, making it more tender.
Marinate it:
Another great way to tenderize flank or skirt steak is by marinating it for at least 2-4 hours before cooking. A marinade is a mixture of acidic ingredients like vinegar, lemon juice, or wine, along with herbs and spices that help break down the tough fibers in the meat. You can also add papaya or pineapple juice as they contain enzymes that break down proteins and make the meat tender.
Cooking Techniques:
Sous Vide:
Sous Vide is an excellent cooking technique for tenderizing flank or skirt steak. It involves vacuum-sealing the meat in plastic bags and cooking it in a water bath at low temperatures for several hours. This method ensures even cooking throughout and results in perfectly tender meat.
Grilling:
Grilling is another popular method for cooking flank or skirt steak. However, to make sure that your steak comes out juicy and flavorful, you need to follow some essential steps.
Firstly, preheat your grill to high heat before placing your steak on it. Secondly, cook your steak for about 3-5 minutes per side until it reaches an internal temperature of 130°F-135°F for medium-rare doneness. Lastly, let the steak rest for about 5-10 minutes before slicing it against the grain.
Braising:
Braising is a slow-cooking method that involves cooking the meat in a flavorful liquid at low temperatures for an extended period. This method breaks down the connective tissues and makes the meat extremely tender and flavorful. You can braise flank or skirt steak in a variety of liquids, like wine, broth, or even beer.
- Pro Tips:
- Always slice flank or skirt steak against the grain to ensure maximum tenderness.
- Let your steak rest for a few minutes before slicing to allow the juices to redistribute throughout the meat.
- Use a sharp knife to slice your steak as it will make the meat more tender and visually appealing.
Conclusion:
Tenderizing flank or skirt steak requires some effort, but it’s worth it when you get perfectly cooked, juicy, and tender meat. By following these simple techniques, you can turn any tough cut of meat into a delicious meal that will leave everyone impressed.