![]() Minced fresh ginger: use a piece of ginger about 1 1/2 inches long. You’ll want a few extras to slice and set aside for sprinkling over the finished slices of beef. Green onions thinly sliced: adds nice flavor to the marinade. If you need to cut back on the sodium in your diet use a low sodium soy sauce. Soy sauce: adds flavor and saltiness to the meat. Lime juice adds flavor as well as helps to tenderize the beef. Lime juice: you can use bottle lime juice or the juice from 4 limes. Ingredients for Marinated Flat Iron Steak You can see pictures of where this cut of meat is found on this site here. It comes from the shoulder area where other, tougher cuts of meat such as brisket is found. It’s often considered an alternative to ribeye. A small degree of evaporation has also occurred, causing the meat to be ever so slightly more concentrated in flavor.Flat iron steak is a very tender, well marbled cut of beef that is great for pan searing or grilling. By the end of 40 minutes, most of the liquid has been reabsorbed into the meat.The brine begins to slowly work its way back into the meat. Starting at around 10 to 15 minutes, the brine formed by the salt dissolving in the meat's juices will begin to break down the muscle structure of the beef, causing it to become much more absorptive.Your pan temperature drops, your sear is not as hard, and crust development and flavor-building Maillard browning reactions are inhibited. Try to sear at this point and you waste valuable heat energy simply evaporating this large amount of pooled liquid. This liquid beads up on the surface of the meat. ![]() Within three or four minutes the salt, through the process of osmosis, will begin to draw out liquid from the beef.Searing at this stage results in a clean, hard sear. All the steak's juices are still inside the muscle fibers. Immediately after salting the salt rests on the surface of the meat, undissolved.
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