What To Know
- Dry brining is a technique that involves coating the steak in a mixture of salt and sugar.
- Mechanical tenderizing involves using a meat mallet or a fork to puncture the surface of the steak.
- Yes, you can tenderize flank steak in the oven by braising or stewing it at a low temperature for several hours.
Flank steak, a flavorful and versatile cut of meat, can be notoriously tough if not prepared correctly. But with the right techniques, you can transform this affordable cut into a succulent and tender delicacy. This comprehensive guide will unveil the secrets of how to tenderize flank steak quickly, ensuring you enjoy perfectly grilled meals every time.
Understanding Flank Steak
Flank steak is a long, flat cut of beef taken from the abdominal muscles of the cow. It’s a lean and flavorful cut with a prominent grain. However, the tough muscle fibers can make it challenging to chew if not tenderized properly.
Methods for Tenderizing Flank Steak Quickly
1. Marinating
Marinating flank steak in an acidic solution, such as lemon juice, vinegar, or yogurt, helps break down the tough muscle fibers. The acid tenderizes the meat while also infusing it with flavor. Marinate for at least 30 minutes, but no longer than 24 hours, to prevent the acid from “cooking” the meat.
2. Dry Brining
Dry brining is a technique that involves coating the steak in a mixture of salt and sugar. The salt draws out moisture from the meat, creating a salty crust that locks in flavor. After about an hour, rinse off the brine and pat the steak dry before grilling.
3. Mechanical Tenderizing
Mechanical tenderizing involves using a meat mallet or a fork to puncture the surface of the steak. This creates small tears in the muscle fibers, allowing marinades to penetrate more deeply and tenderizing the meat.
4. Slicing Against the Grain
Slicing flank steak against the grain is crucial for tenderness. The grain refers to the direction of the muscle fibers. By slicing perpendicular to the grain, you cut through the fibers, making the meat easier to chew.
5. Using Enzymes
Commercial meat tenderizers contain enzymes that break down muscle fibers. These enzymes can be purchased in powder or liquid form and applied to the steak before cooking. Follow the manufacturer’s instructions carefully.
6. Slow Cooking
Slow cooking, such as braising or stewing, is an excellent method for tenderizing flank steak. The low and slow heat allows the collagen in the meat to break down, resulting in fall-off-the-bone tenderness.
7. Grilling
Grilling flank steak quickly on high heat can also tenderize it. The intense heat sears the outside of the meat, creating a flavorful crust while keeping the inside tender.
Tips for Grilling Tender Flank Steak
- Marinate or dry brine the steak for at least 30 minutes.
- Preheat your grill to high heat (450-500°F).
- Grill the steak for 5-7 minutes per side for medium-rare or 7-9 minutes per side for medium.
- Let the steak rest for 10 minutes before slicing against the grain.
The Bottom Line: Mastering the Art of Tender Flank Steak
Tenderizing flank steak quickly is not a difficult task with the right techniques. By following the methods outlined in this guide, you can unlock the full potential of this flavorful cut of meat. Experiment with different marinades, dry brines, and cooking methods to find your preferred way of enjoying tender and succulent flank steak.
Common Questions and Answers
Q: How long should I marinate flank steak?
A: Marinate flank steak for at least 30 minutes, but no longer than 24 hours.
Q: Can I use salt alone to tenderize flank steak?
A: Yes, but dry brining is more effective as the sugar in the brine helps draw out moisture.
Q: How long should I grill flank steak for medium-rare?
A: Grill flank steak for 5-7 minutes per side for medium-rare.
Q: Can I tenderize flank steak in the oven?
A: Yes, you can tenderize flank steak in the oven by braising or stewing it at a low temperature for several hours.
Q: Is flank steak a good cut for fajitas?
A: Yes, flank steak is a popular cut for fajitas due to its flavorful and tender texture when cooked properly.
