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Cooking Tips For Lamb Flank

Although it's not placed in such high-esteem as the chops, lamb flank is still a delicious cut of meat that can be prepared into a delightful dinner. It still possesses that same distinct flavor that's commonly associated with lamb meat; the only difference, however, is the fact that flank is less tender. If it's not prepared and cooked correctly, lamb flank steaks might be too tough for some people to thoroughly enjoy. Thankfully, you can prevent this from happening by following some basic precautions.

What is Flank Steak?

The "flank" is a cut of meat that comes from the abdominal muscles of the lamb. It's typically long and fat with a fair amount of connective tissue. Because of its location, flank cuts are generally less tender than chops or loins. With that said, however, there are certain techniques you can use to help tenderize a flank steak, making it more palatable and enjoyable.

There is a plus side to cooking lamb flank — the price. While most lamb meat costs considerably more than other types of meat, flank cuts are fairly inexpensive. If you are looking for a cheap, delicious lamb dinner meal, there's no better choice than a flank


Tenderizing Lamb Flank

As previously stated, lamb flank steaks are naturally less tender than other cuts. Their location combined with the connective tissue running through them increases their toughness. So, how do you tenderize lamb flank so it's more enjoyable and pleasing to eat? For starters, you should use a tenderizing mallet to help break up some of the muscle fibers. These mallets can be purchases for as little as $7-$10 bucks from most grocery stores. Simply smack the flank meat on both sides for a couple minutes to naturally increase its tenderness.

Another technique that's used to tenderize lamb flank steak is to marinate the meat in a vinegar-based solution for 6-12 hours. Vinegar is highly acidic and will naturally break down some of the muscle fibers causing the toughness. The longer your marinate your flank, the more tender it will become. You don't have to use pure vinegar, but instead mix it with some other ingredients to create a more delicious flavor for your lamb flank. For instance, apple cider vinegar mixed with some garlic, thyme, pepper and a hint of Dijon mustard is a perfect choice of marinade that's sure to create a powerful and delicious flavor.

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