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Tough steak
Asked Apr 4, 2009, 04:59 PM
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23 Answers Anyone know a way to tenderize a steak. We have no butchers in our area and the super market beef is like eating iron. The dogs are loving it. All suggestions will be tried and responded to. Thank you in advance Chuck |
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| Here is one I use for flank steaks and skirt steaks - Onion Rubbed Flank Steak 2 Tbs. Chopped Onion 1 Tsp Red wine vinegar 1 tsp Canola or Olive oil 1/4 tsp pepper 1/8 tsp salt 1 Garlic clove, minced 1 tsp crushed dried rosemary 1/2 tsp dried basil 1 8oz flank steak Adjust to how much steak meat you have there Combine 1st 8 ing. In large resealable plastic bag Add meat and marinate in fridge for about 3 hrs Place meat on broiler pan Broil 3-4 inches from heat for about 6-8 min. Per side or until desired meat temp. With doing in broiler pan and direct heat from above, just keep and eye on it just not to overcook, I usually check after about 5 min and go from there With flank steak, Make sure to cut against the grain of the steak and nwould recommend slicing into somewhat slim slices If you give it a try, hope you enjoy | ||||
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| Hi all.. I'm a big fan of cooking steak in a cast iron pan (or oven safe skillet) and then sending it to the oven (in pan) to finish cooking. It's all about caramelizing...  Preheat oven to 450F. Rub oil/salt/pepper on steak. Heat cast iron skillet on high heat for a couple minutes. Place steak in pan and sear the meat for two minutes each side. Transfer skillet with meat to oven to finish cooking...two minutes or so for rare to med. Rare. Check out this video to see what you think...  YouTube - How to Cook Beef Flank Steak : How to Sear Beef Flank Steak MARK | ||||
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Have tried the skillet cooking. Was very good. Only change I made was coating with honey mustard. Thank you again Chuck | ||||
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| Try marinating in vodka. Breaks down meat better than vinegar. Cook flank rare and slice in thin diagonal cuts. Flank and london broil are best used as an addition to a dish. IE fajitas, stroganoff, beef stew. Try top sirloin, cut to about an inch thick. It is less expensive than ribeyes, t-bone or ny strip, but more manageable than flank skirt or london broil. | ||||
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| London Broil is not a cut. It is a cooking method. (Pan frying on high heat to medium well) First, don't overcook the meat. Cut across the grain to shorten muscle fibers. Flank steak is what we used to call a "butcher's cut," meaning the butcher sold the more tender cuts, and took the flank steak home for his family. Less tender cuts like flank steaks need marinating in an acidic solution to help break down the fibers. You can also use a meat tenderizing hammer, or a meat tenderizing powder, like aji no moto. My favorite easy marinade is: 1 part cheap red wine 1 part red wine vinegar 1 part soy sauce Salt, pepper, garlic powder to taste. Try a rolled flank steak. Pound the steak with the tenderizing hammer, then marinate in the above mixture for a few hours. Remove from marinade, and spread with: Spinach leaves Feta cheese Sun-dried tomatoes Roll it all up and wrap with string Bake until medium well. | ||||
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| Properly cooking and serving the meat is often a bigger factor than the quality of the meat. It's not in the supermarket's interest to sell you tough meat. I have a friend that takes tenderloin and makes it into a charred brick a dog wouldn't even eat...but he loves it, we really can't muster up the heart to tell him. I bet in this case the meat is either a) being over-cooked b) poked, gashed and prodded while cooking and/or c) not being cut across-the-grain when consumed. 9 out of 10, that's where people goof-up cooking steak. So it's more likely a preparation and serving issue. Flank should be cooked only medium-rare (4 minutes each side on mdm-hi heat) and served cut across the grain. And no gashing of the meat while cooking. | ||||
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