Flank steak is one of our favorite cuts of beef because compared to other cuts, it’s relatively inexpensive but just as flavorful. But as a lean cut with long muscle fibers, it can also start out pretty tough. Here are 4 ways to make your flank steak more tender:
Marinate the steak in a mixture that includes some sort of acid (like lime juice, vinegar, or soy sauce) for at least 4 hours and up to 24 hours. The acid will help break down some of the tough fibers.
Grill the steak for 2-3 minutes per side on very high heat until medium-rare. Since it’s so thin, it cooks quickly but can turn tough if cooked past medium-rare.
Let the steak rest for 10-15 minutes after coming off the grill to help redistribute the juices before cutting.
Most importantly, slice the steak against the grain which helps release the long fibers.
Flank steak is a great cut to prep and serve to a crowd and takes well to strongly flavored marinades. With these tips and a quick sear on the grill, you’ll have perfect, tender flank steak every time.
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