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Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
added 9 months agoFlank steak is tough. It will never eat like a regular steak unless you're in Japan and it's Kobe Beef. I am not a fan of this cut of meat but, those who are slice it very thin and have strong jaws. I have known these people to marinate it for 2-3 days in the fridge.
The keys to that cut are to cook it for a very short time, over very high heat, medium rare max. It should have chew but it shouldn't be tough.
Alton Brown has a crazy technique for flank steak which involves setting the steak directly on the coals for the quickest possible sear. The first time I tried it, it wasn't until I was chewing on and subsequently spitting out crunchy black bits that it dawned on me -- I should have used lump charcoal. I'd grabbed the briquettes without thinking.
pierino is a trusted source on General Cooking and Tough Love.
added 9 months agoI agree with shauna on this one. It is one tough piece of meat unless you treat it with care. This is my korean style recipe for it http://www.food52.com/recipes...
Putting those bias slashes on does help at least a little bit.
And ChefOno, buddy, what the hell are you doing even owning briquettes?
I love flank and agree with Chef Ono above. You can try again with skirt with better results. Curious about your marinade.
Okay, Pierino, here it is: I use briquettes.
I gave up lump charcoal after sparks burned numerous holes in our redwood deck and through more than one good shirt. I've since found briquettes to be far less expensive, more consistent and controllable, and they have a longer burn time (which comes in quite handy for smoking). They're also more versatile -- all it takes is a handful of wood chips of the species of your choice to match whatever you're cooking. I keep hickory, apple, red oak and kiawe on hand.
I know you're going to think less of me but, hey, at least it's not propane?
there are many other less expensive cuts you can try that are less though than flank. I like flat iron and try tip.
Judging by your question, I am brought to three possible reasons.
1) you over cooked it. It has to be Medium rare. that's a warm red center. Pull the steak off the grill at approximately 125 F. The internal temperature will continue to rise for a while even after you take it off the grill.
2) You're grill was not hot enough. As mentioned above, the heat has to be seriously high, and the grilling time very short. Remember to rest your meat after cooking.
3) You are not slicing it correctly across the grain. Please don't be offended if Im wrong here, I don't mean to insult your inteligence. The only reason I bring this up is because I've met more than one person who didnt' know what "across the grain" actually was. They told me they had sliced across the grain, but upon inspection, I actually had to explain that they were doing it wrong.
Thanks everyone! I used this recipe from epicurious: http://m.epicurious.com...
I definitely cut it against the grain though I'm thinking I didn't slice it thin enough. Next time I think I'll try skirt steak instead.
The recipe for the marinade seems to lack an acid (which would help with tenderizing). Or you could also add an enzyme (i.e. kiwi fruit or papaya) to tenderize the meat.
Flank steak comes out tender and juicy when marinated in a vinegar-based marinade. I also marinade for 24 hours, minimum.
Acid marinades don't actually tenderize meat; they don't penetrate more than a few millimeters. All you will accomplish with a long soak in an acid marinade is to make the outside of the meat mushy. (They are good for flavor, since the flavor WILL stick to the surface, but they don't tenderize. Meat won't benefit from an acid marinade after 3-4 hours.)