FOOD NEWS
Keep Flank Steak Tender And Juicy With One Additional Step
BY JENNIFER SWEENIE
Tough cuts of meat tend to have less fat and can be hard to chew. Flank steak is a good example, and if you want to cook it quickly, you need to break down the muscle tissue.
There are a few ways to tenderize steak, including pounding it with a meat mallet. These mallets usually have a double head with spikes on one side and a flat side beside it.
The side with spikes is used to break up connective tissue, and the flat side will help to pound the steak to a uniformly thin shape, so it cooks evenly and becomes more tender.
Put the flank steak between two pieces of parchment or wax paper, then use the flat side of the mallet to pound the steak until it’s an even ½ inch in thickness.
Make sure to cook the steak gently, since it's prone to overcooking once it's thinner. If you don’t have a meat mallet, the bottom of a saucepan, skillet, or a rolling pin will do.