What To Know
- Place the steak on a cutting board and hold the knife parallel to the surface.
- This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Scoring your flank steak is an essential step that transforms it from a tough cut to a flavorful and tender delight.
Flank steak, a flavorful and affordable cut of beef, requires a special technique known as scoring to unlock its full potential. Scoring involves making shallow cuts into the meat’s surface, allowing for better marinade penetration, even cooking, and enhanced tenderness. This blog post will provide a comprehensive guide on how to score your flank steak, ensuring you create delicious and juicy dishes every time.
Tools You’ll Need
Before you begin scoring, gather the following tools:
- Sharp knife
- Cutting board
- Meat mallet (optional)
Choosing the Right Flank Steak
Select a flank steak with a uniform thickness and good marbling. Avoid steaks with excessive fat or connective tissue.
Prepping the Steak
Trim any excess fat from the steak and pat it dry with paper towels. This will help the marinade adhere better.
Scoring the Steak
1. Horizontal Scoring: Place the steak on a cutting board and hold the knife parallel to the surface. Make shallow cuts across the grain, about 1/4 to 1/2 inch apart.
2. Vertical Scoring: Turn the steak 90 degrees and make similar cuts perpendicular to the horizontal cuts. This creates a diamond pattern.
3. Cross-Hatching: For even more tenderization, make additional cuts diagonally across the diamond pattern.
4. Tenderizing (Optional): If desired, place the steak between two pieces of plastic wrap and use a meat mallet to gently pound it. This will further break down the connective tissue.
Benefits of Scoring
- Enhanced Marinade Penetration: The cuts allow marinade to penetrate deeper into the steak, resulting in more flavorful meat.
- Even Cooking: Scoring helps the steak cook evenly throughout, preventing overcooking on the edges.
- Improved Tenderness: The cuts weaken the connective tissue, making the steak more tender and easier to chew.
Seasoning and Marinating
After scoring, season the steak generously with salt and pepper or your favorite spice blend. For maximum flavor, marinate the steak for at least 30 minutes or up to overnight.
Cooking the Steak
Grilled, seared, or roasted, flank steak benefits from fast cooking methods that preserve its natural juiciness. Aim for an internal temperature of 135-140°F for medium-rare or 145-150°F for medium.
Resting the Steak
Once cooked, let the steak rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing and Serving
Slice the steak thinly against the grain to ensure maximum tenderness. Serve immediately with your favorite sides.
The Bottom Line: The Key to a Perfect Flank Steak
Scoring your flank steak is an essential step that transforms it from a tough cut to a flavorful and tender delight. By following the techniques outlined in this guide, you can create restaurant-quality flank steak at home. Enjoy the enhanced flavor, tenderness, and satisfaction that comes with every bite.
What You Need to Learn
Q: How deep should I score my steak?
A: The cuts should be shallow, about 1/4 to 1/2 inch deep.
Q: Can I over-score my steak?
A: Yes, excessive scoring can damage the steak and make it fall apart.
Q: Do I need to marinate my steak after scoring?
A: Marinating is not necessary but highly recommended for added flavor and tenderness.
Q: How long should I cook my flank steak?
A: Cook the steak for 6-8 minutes per side for medium-rare or 8-10 minutes per side for medium.
Q: Why is my steak tough after scoring?
A: The steak may have been overcooked or scored too deeply.
