Simple Technique Of Making The Flank Steaks Tender Than Before! I Never Knew This!!

If wishes were horses, every man could ride on them. I really am obsessed with eating a quality steak, but due to the prices that are way too expensive, I only have it once in a while.

Were you aware that you could make it cheaper? For example, the flank steak obtained from tougher cuts can be turned soft by slicing it so thin and against the grain, which others understand to be slicing it vertical to the direction of the muscle fibers. The video below, by America’s Test Kitchen demonstrates to us how there exists a big difference when you slice the steaks in the correct manner like the flank steak. Practically if you slice a flank steak correctly, it will be soft enough to give competition to the quality steaks!

What flank steaks contain are a number of connecting tissues and extensive muscle fibers that makes it masticate. By having it sliced against the grain, it helps in making the muscle fibers short for easier masticating.

In the tutorial video below, Dan employs an elegant CT3 Texture Analyzer to assess the amount of force needed to take a bite at the slices. The results indicated that if you slice a flank steak alongside the grain, it is 200% harder than the strip steak sliced alongside the grain. When both of them were then sliced against the grain, the dissimilarity went down to 16%.
Want to find our more? Watch the video below and make sure to SHARE it with all your friends on Facebook!

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What do you think?