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Old 06-17-2007, 11:27 PM   #1
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ISO Advice on Grilling Flank Steak

Whats the best way to get it nice and soft?

iv been grilling flank steak for a few weeks now, and it come out great each time flavors are on the spot and cooked medium well.... i always cut it against the grain and my knives are SHARP... my knives skills are fine... so just wondering if theres another way to get it a lil softer... iv used both wet and dry rubs... or is that type of steak always going to have a lil bit to toughness to it?

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Old 06-17-2007, 11:54 PM   #2
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You can tenderize it by mechanical or chemical means.

Adolph's Meat Tenderizer, a product available in supermarkets, contains a natural enzyme extracted for papaya and pineapple, that will tenderize the meat. Marinating in dairy, especially yogurt, will also do some tenderizing.

A jacarding tool, a device with sharp metal points used to repeatedly stab the meat to break up muscle fibers will also work to tenderize the meat. Pounding it with a meat mallet will also work. Use the side with the pyramid shaped points.

Cooking it to medium well does not help the situation. If you cooked it a bit less, say to medium, you would have better results.
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Old 06-18-2007, 12:32 AM   #3
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ok thanks andy... i'll use a meat mallet next time.... and pick up some meat tenderzier
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Old 06-20-2007, 03:16 AM   #4
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Quote:
Originally Posted by Andy M.
A jacarding tool, a device with sharp metal points used to repeatedly stab the meat to break up muscle fibers will also work to tenderize the meat.
In a pinch I have used a fork. It takes a little longer but it does the job when you need it to.

Barbara
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Old 06-20-2007, 05:14 AM   #5
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Cooking it to med well is going to make it tough. Flank really should be no more than med rare at the very most.
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Old 06-20-2007, 07:37 AM   #6
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"Cooking it to med well is going to make it tough."

That's what I was thinking. I cook mine medium rare.
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