Tenderize Flank Steak

Template:StubAlso known as London broil, the flank steak comes from the flank of the animal and is inherently sinewy and tough. It is, however, a very flavorful cut of meat, which is why people buy it. In addition, it takes very well to marinades and is the traditional cut of meat used to make fajitas. Tenderizing flank steak requires special preparation prior to cooking, and it must be cooked and sliced in a particular way or it will be chewy. Here's how to tenderize flank steak.

Steps

Prior to Cooking

1. Marinate the steak.
   • Marinating the flank steak is 1 way to tenderize it prior to cooking. The flank steak should be allowed to rest, refrigerated, in a marinade comprised of flavorful liquids, acids and spices for at least 8 hours. The acidity in the marinade will begin to break down the tough fibers of this cut of meat, allowing it to become easier to eat.
2. Pound the meat.
   • Pounding the flank steak with a meat mallet or the bottom of a small pot will break up the fibers. In order to pound the meat, place the meat on a flat surface and hit it with the flat side of a meat mallet or bottom of a pot. You don't want to hit it so hard that you break through the meat, but you do want to exert some pressure. Hit the meat 4 to 5 times, then turn it over and repeat the process.
3. Butterfly the steak.
   • Butterflying meat is the process of cutting it so that it opens like a book. Treating flank steak in this way will cut the fibers of the meat in half so that they're less difficult to chew. To butterfly the steak, place it on a flat cutting surface. Turn the steak so that one of the narrow ends is at the top of the board. Using a sharp knife, cut horizontally through the thickest part of the meat using long, even strokes. Cut all the way through the width of the meat but not all the way through. Open up the meat like a book.

Cooking Flank Steak

1. Grill the flank steak.
   • Flank steak cooks wonderfully on the grill but be careful not to overcook it. Flank steak should be grilled for 6 to 8 minutes per side, then turned and cooked an additional 6 to 8 minutes. Flank steak is best served medium rare. At well done it is very difficult to chew, even if tenderized.
2. Broil the steak.
   • Broiling is the reverse of grilling. Rather than the heat source being under the steak, the heat source is above it. Broil the flank steak for 3 to 4 minutes on each side and serve medium rare.

Serving Flank Steak

1. Cut the flank steak.
   • Even when tenderizing methods have been used, flank steak should still be cut thinly across the grain. The thinner the slice, the easier it will be to chew.

Tips

• Reduce the cooking time of flank steak if you've butterflied it.

Related Articles

• Grill Flank Steak
• Make Crumbed Fillet (Steak)
• Cook Cube Steak
• Cook Flank Steak

Sources and Citations

• http://www.howtocookmeat.com/marinatedflanksteak.htm
• http://www.howtocookmeat.com/broiledflanksteak.htm

See also

• Make Swiss Steak Using Canned Tomatoes
• Cook Wagyu Beef
• Cook Ribeye Steak in the Oven
• Cook Top Sirloin Steak
• Cook Steak
• Reheat Steak
• Broil Steak
• Pan Sear a Steak
• Grill Filet Mignon
• Grill Sirloin Steak

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