Marinating is an excellent way to add flavor and tenderness to flank steak. Flank steak is a lean cut of meat, which means it can be tough if not cooked properly.
Marinating helps to break down the muscle fibers, making the meat more tender and flavorful. However, have you ever wondered what happens if you marinate flank steak for too long? Let’s find out.
What is Marinating?
Marinating is a process of soaking meat in a liquid mixture, usually consisting of oil, acid, and seasonings. The acid in the marinade helps to break down the collagen in the meat, making it more tender.
The oil helps to keep the meat moist and prevents it from drying out during cooking. The seasonings add flavor to the meat.
How Long Should You Marinate Flank Steak?
The length of time you should marinate flank steak depends on several factors, including the thickness of the meat and the type of marinade you are using. As a general rule, you should marinate flank steak for no more than 24 hours.
What Happens if You Marinate Flank Steak Too Long?
If you marinate flank steak for too long, it can become mushy and unappetizing. The acid in the marinade will break down the proteins in the meat too much, causing it to become soft and mushy. This can also cause the meat to lose its natural flavor.
Effects on Texture
Over-marination can result in a change in texture that is undesirable to most people. When your flank steak sits in acidic marinades for too long, what happens is that it starts breaking down quickly leading to an unpleasant texture change where your beef becomes very soft or worse yet mushy.
Effects on Flavor
In addition to affecting the texture of the meat, over-marination can also affect its flavor. The acid in the marinade can overpower the natural flavor of the meat, leaving it tasting sour or acidic.
Marinating is a great way to prepare flank steak, but it’s important not to overdo it. If you marinate your flank steak for too long, it can become mushy and unappetizing.
As a general rule, you should marinate flank steak for no more than 24 hours. This will ensure that your meat is tender and flavorful without being overpowered by the marinade.