Flank steak does not get more tender the longer it’s cooked actually, the opposite happens. Since flank steak is a lean, fibrous cut with long muscle fibers, cooking it too long with high heat tends to make it tougher and chewier.
Best ways to tenderize and cook flank steak: Cook quickly over high heat: Grill, broil, or sear it for just a few minutes per side.
Marinate: Acidic marinades (with vinegar, citrus, or wine) help break down muscle fibers.
Slice thinly against the grain: This shortens the muscle fibers, making each bite easier to chew.
Low and slow: If you want it really tender, slow cooking with moisture (like braising) can work, but that’s more common for tougher cuts like chuck, not flank steak.
So for flank steak, quick cooking and proper slicing are key to tenderness.
Flank steak does not get more tender the longer it’s cooked actually, the opposite happens. Since flank steak is a lean, fibrous cut with long muscle fibers, cooking it too long with high heat tends to make it tougher and chewier.
ReplyDeleteBest ways to tenderize and cook flank steak:
Cook quickly over high heat: Grill, broil, or sear it for just a few minutes per side.
Marinate: Acidic marinades (with vinegar, citrus, or wine) help break down muscle fibers.
Slice thinly against the grain: This shortens the muscle fibers, making each bite easier to chew.
Low and slow: If you want it really tender, slow cooking with moisture (like braising) can work, but that’s more common for tougher cuts like chuck, not flank steak.
So for flank steak, quick cooking and proper slicing are key to tenderness.