What To Know
- Flank steak has a high meat-to-fat ratio, resulting in a lean and flavorful jerky.
- Flank steak can be marinated in a wide variety of flavors, allowing you to customize your jerky to your preferences.
- Opt for a flank steak with minimal marbling for a chewy jerky.
Absolutely! Flank steak is an excellent choice for making jerky due to its lean texture, intense flavor, and versatility. Its low-fat content ensures a chewy, satisfying texture that holds up well during the drying process.
Advantages of Using Flank Steak for Jerky
- Lean and Flavorful: Flank steak has a high meat-to-fat ratio, resulting in a lean and flavorful jerky.
- Chewy Texture: The natural toughness of flank steak creates a satisfyingly chewy jerky that stands up to snacking.
- Versatile Taste: Flank steak can be marinated in a wide variety of flavors, allowing you to customize your jerky to your preferences.
- Budget-Friendly: Flank steak is relatively inexpensive compared to other cuts, making it a cost-effective option for making jerky.
How to Make Flank Steak Jerky
1. Choose a Lean Flank Steak: Opt for a flank steak with minimal marbling for a chewy jerky.
2. Slice Against the Grain: Cut the flank steak thinly against the grain to create tender and flavorful pieces.
3. Marinate for Maximum Flavor: Immerse the steak slices in your preferred marinade for at least 12 hours. Popular flavors include teriyaki, barbecue, or spicy chili.
4. Dehydrate Thoroughly: Dry the marinated steak slices in a dehydrator or oven until they are completely dry and leathery.
5. Store Properly: Store your flank steak jerky in an airtight container at room temperature for up to 2 weeks.
Tips for Making the Best Flank Steak Jerky
- Use a Sharp Knife: A sharp knife ensures clean, even slices that dry evenly.
- Marinate Overnight: Allow ample time for the marinade to penetrate the meat for maximum flavor absorption.
- Don’t Overcrowd the Dehydrator: Leave space between the steak slices to ensure proper airflow and even drying.
- Check for Doneness: Test the jerky by bending it; it should snap in half without breaking.
- Store Properly: Keep the jerky in an airtight container to maintain its freshness and prevent moisture absorption.
Variations and Flavor Combinations
Flank steak jerky offers endless possibilities for customization. Here are some popular flavor combinations to try:
- Teriyaki: Soy sauce, honey, garlic, and ginger
- Barbecue: Brown sugar, paprika, chili powder, and cumin
- Spicy Chili: Chili powder, cayenne pepper, cumin, and oregano
- Honey Mustard: Honey, Dijon mustard, garlic, and thyme
- Asian-Inspired: Hoisin sauce, soy sauce, sesame oil, and ginger
Nutrition Profile of Flank Steak Jerky
Flank steak jerky is a high-protein, low-fat snack. A 1-ounce serving provides:
- Calories: 100
- Protein: 20 grams
- Fat: 5 grams
- Carbohydrates: 0 grams
Key Points: The Perfect Jerky Companion
Flank steak is an exceptional choice for making delicious, satisfying jerky. Its lean texture, intense flavor, and versatility make it a winner among jerky enthusiasts. Whether you prefer classic flavors or bold experiments, flank steak jerky is sure to become a favorite snack.
Frequently Asked Questions
Q: Can I use flank steak that has been frozen?
A: Yes, but defrost the steak completely before slicing and marinating.
Q: How long can I store flank steak jerky?
A: Properly stored, flank steak jerky can last up to 2 weeks at room temperature.
Q: Can I add vegetables to my flank steak jerky marinade?
A: Yes, diced peppers, onions, or garlic can enhance the flavor of the jerky.
Q: How do I prevent my flank steak jerky from becoming too tough?
A: Ensure you slice the steak thinly and against the grain. Over-drying can also lead to toughness.
Q: Can I make flank steak jerky in the oven?
A: Yes, preheat the oven to 170°F (77°C) and dehydrate the marinated steak slices for 6-8 hours.
