Unlock the secret: why is flank steak tough? your steak done right!
What To Know
- Using a meat mallet or fork to tenderize the steak before cooking further breaks down the fibers, creating a more tender result.
- Cooking flank steak sous vide at a low temperature (135-145°F) for an extended period (8-12 hours) breaks down the collagen without overcooking the meat.
- Braising or slow-cooking flank steak in a flavorful liquid for several hours tenderizes the meat by dissolving the collagen.
Flank steak, known for its bold flavor and affordability, can sometimes present a challenge to achieve tenderness. This chewy dilemma leaves many home cooks wondering, “Why is flank steak tough?” Delve into this comprehensive guide to uncover the secrets behind this culinary conundrum.
The Anatomy of Toughness
Flank steak is a long, flat cut taken from the cow’s abdominal muscles. These muscles are heavily used for movement, resulting in a high concentration of connective tissue, known as collagen. Collagen fibers are tough and rigid, giving the steak its characteristic chewiness.
Cooking Methods
- Overcooking: Flank steak is a lean cut with little fat marbling. Overcooking it will cause the collagen to tighten, making it even tougher. Aim for a medium-rare to medium doneness.
- Incorrect Cutting: Slicing flank steak against the grain will result in short, chewy fibers. Cut it parallel to the grain, which will break down the fibers and create a more tender texture.
Marinating and Tenderizing
- Marinating: Marinating flank steak in an acidic liquid, such as lemon juice or vinegar, helps break down the collagen. Allow it to marinate for at least 4 hours or up to overnight.
- Tenderizing: Using a meat mallet or fork to tenderize the steak before cooking further breaks down the fibers, creating a more tender result.
Cooking Techniques
- Grilling: Grilling flank steak over high heat sears the surface, locking in juices while creating a flavorful crust. Cook for 4-6 minutes per side for medium-rare.
- Pan-Searing: Pan-searing flank steak in a hot skillet mimics the grilling process. Sear for 2-3 minutes per side before reducing heat and cooking to desired doneness.
Alternative Cooking Methods
- Sous Vide: Cooking flank steak sous vide at a low temperature (135-145°F) for an extended period (8-12 hours) breaks down the collagen without overcooking the meat.
- Slow Cooking: Braising or slow-cooking flank steak in a flavorful liquid for several hours tenderizes the meat by dissolving the collagen.
Choosing the Right Cut
- Select Grade: Flank steak labeled “Select” has a higher amount of connective tissue, resulting in a tougher texture.
- Choice or Prime Grade: Flank steak labeled “Choice” or “Prime” has less connective tissue and a more tender texture.
Wrapping Up
Understanding the reasons behind flank steak’s toughness empowers you to overcome this culinary challenge. By employing proper cooking techniques, marinating, tenderizing, and selecting the right cut, you can transform this affordable cut into a tender and flavorful masterpiece.
Top Questions Asked
Q: Why is my flank steak still tough after marinating?
A: Ensure you marinate the steak for long enough (at least 4 hours or overnight). Also, check the acidity of the marinade; it should be acidic enough to break down the collagen.
Q: Can I tenderize flank steak by freezing and thawing it?
A: Freezing and thawing flank steak does not effectively tenderize it.
Q: What is the ideal temperature to cook flank steak to?
A: For a tender and juicy steak, aim for a medium-rare to medium doneness (135-145°F internal temperature).
