Flank steak is a popular cut of beef that is known for its distinct flavor and versatility. It’s a lean cut that comes from the abdominal muscles of the cow and is often used in dishes like fajitas, stir-fries, and tacos. However, when it comes to preparing flank steak, there is some debate about whether or not it should be pounded before cooking.

Some chefs argue that pounding flank steak can help to tenderize the meat and make it easier to chew. Others believe that pounding can actually make the meat tougher and ruin its texture. So which side is right

Let’s take a closer look at both arguments.

Pounding Flank Steak: The Pros

One of the main arguments in favor of pounding flank steak is that it can help to break down tough muscle fibers and connective tissue. This is because pounding physically breaks apart these structures, making them easier to chew.

Another benefit of pounding is that it can help to create a more consistent thickness throughout the meat. This means that the steak will cook more evenly, resulting in a juicier and more flavorful end product.

Pounding Flank Steak: The Cons

On the other hand, some chefs believe that pounding flank steak can actually make the meat tougher. This is because over-pounding can cause damage to muscle fibers beyond repair, resulting in a dry and stringy texture.

Another potential issue with pounding is that it can cause the meat to lose some of its natural juices. When you pound meat, you are essentially forcing moisture out of it. While this may not be noticeable in small amounts, over-pounding can lead to a dry and unappetizing final dish.

So What’s The Verdict

Ultimately, whether or not you should pound flank steak depends on your personal preferences and cooking methods. If you plan on grilling or broiling your steak at high heat for just a few minutes, pounding may not be necessary. However, if you plan on cooking your steak for a longer period of time or using a low-heat cooking method like sous vide, pounding can help to tenderize the meat and create a more consistent texture.

If you do decide to pound your flank steak, be sure to do so gently and evenly. Use a meat mallet or rolling pin to lightly pound the meat until it is an even thickness throughout. Avoid over-pounding or using excessive force, as this can cause the meat to become tough and dry.

In conclusion, whether or not to pound flank steak is ultimately up to personal preference and cooking methods. While pounding can help to tenderize the meat and create a more consistent texture, it can also make the meat tougher if done improperly. Consider your cooking method and desired end result before deciding whether or not to pound your flank steak.