Unleash the tenderness: easy tricks to make flank steak stir-fry ready
What To Know
- Marinating the steak in a flavorful solution helps break down the proteins and tenderize the meat.
- Enzymatic tenderizers, such as bromelain or papain, can be applied to the steak to break down the proteins and tenderize the meat.
- Mechanical tenderizers, such as a meat tenderizer machine or a fork, pierce the steak and break down the muscle fibers.
Flank steak, with its bold flavor and lean texture, is a popular choice for stir-fries. However, its natural toughness can make it challenging to achieve the perfect tenderness. This comprehensive guide will unveil the culinary secrets to transforming flank steak into a tender and delectable treat.
Understanding the Anatomy of Flank Steak
Flank steak is a long, flat cut of beef from the cow’s abdominal muscles. This muscle group is responsible for supporting the cow’s weight, making the meat naturally tough.
Methods to Tenderize Flank Steak
1. Slicing Against the Grain
The grain of the meat refers to the direction of the muscle fibers. Slicing against the grain breaks down these fibers, resulting in a more tender steak. Cut the steak perpendicular to the visible lines of muscle fibers.
2. Marinating
Marinating the steak in a flavorful solution helps break down the proteins and tenderize the meat. Use acidic marinades, such as those made with citrus juices, vinegar, or yogurt, as they aid in breaking down tough fibers. Marinate for at least 30 minutes, or up to overnight.
3. Pounding
Pounding the steak with a meat mallet or rolling pin physically breaks down the muscle fibers, making the meat more tender. Cover the steak with plastic wrap or parchment paper before pounding to prevent tearing.
4. Slow Cooking
Slow cooking methods, such as braising or stewing, allow the steak to cook slowly and gently, breaking down the tough fibers over time. This method is ideal for large cuts of flank steak.
5. Velveting
Velveting is a technique commonly used in Chinese cuisine to tenderize meat. It involves coating the steak in a cornstarch slurry and then briefly blanching it in hot oil. The cornstarch forms a protective layer around the steak, preventing it from overcooking and toughening.
6. Enzymatic Tenderization
Enzymatic tenderizers, such as bromelain or papain, can be applied to the steak to break down the proteins and tenderize the meat. Follow the manufacturer’s instructions carefully.
7. Mechanical Tenderization
Mechanical tenderizers, such as a meat tenderizer machine or a fork, pierce the steak and break down the muscle fibers. This method is not as effective as other methods but can provide some degree of tenderness.
Tips for Stir-Frying Flank Steak
- Thinly Slice: Cut the steak into thin strips to ensure even cooking.
- High Heat: Use a wok or cast iron skillet over high heat to quickly sear the steak and prevent it from becoming tough.
- Short Cooking Time: Stir-fry the steak for a short period, just until it is cooked through to your desired doneness. Overcooking will result in toughness.
- Use a Marinade: Marinate the steak before stir-frying to enhance flavor and tenderness.
Flank Steak Stir-Fry Recipe
Ingredients:
- 1 pound flank steak, thinly sliced against the grain
- 1/4 cup marinade of your choice (see Marinating section)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1/2 cup stir-fry sauce of your choice
- 1/4 cup chopped fresh cilantro
Instructions:
1. Marinate the steak for at least 30 minutes.
2. Remove the steak from the marinade and pat dry.
3. Toss the steak in the cornstarch.
4. Heat the oil in a wok or skillet over high heat.
5. Add the steak and stir-fry for 2-3 minutes, or until browned and cooked through.
6. Remove the steak from the wok.
7. Add the onion and bell pepper to the wok and stir-fry for 1-2 minutes, or until softened.
8. Return the steak to the wok and add the stir-fry sauce.
9. Stir-fry for another 1-2 minutes, or until the sauce is heated through.
10. Garnish with cilantro and serve immediately.
Questions We Hear a Lot
Q: How long should I marinate flank steak?
A: Marinate for at least 30 minutes, or up to overnight for maximum tenderness.
Q: Can I use a different cut of steak for stir-fry?
A: Yes, but flank steak is a particularly good choice due to its lean texture and bold flavor. Other options include skirt steak or hanger steak.
Q: How do I know when the flank steak is cooked through?
A: The steak should be cooked to your desired doneness. For medium-rare, cook for 2-3 minutes per side; for medium, cook for 3-4 minutes per side; for medium-well, cook for 4-5 minutes per side.
Q: What are some good stir-fry sauce options?
A: Popular stir-fry sauces include teriyaki, hoisin, oyster, and sweet and sour. Choose a sauce that complements the flavors of your other ingredients.
Q: Can I stir-fry vegetables in the same pan as the steak?
A: Yes, stir-fry the vegetables after removing the steak from the wok to prevent overcooking.
