The truth about pink flank steak: is it safe to eat?
What To Know
- The key to achieving the perfect balance is to cook it to an internal temperature of 135-140°F (57-60°C) for medium-rare or 145-150°F (63-66°C) for medium.
- Flank steak has a high myoglobin content, which can cause it to retain a pinkish hue even when cooked to a safe internal temperature.
- Yes, flank steak is a lean cut of beef that is low in saturated fat and calories, providing a good source of protein, iron, and zinc.
Flank steak, known for its bold flavor and affordable price, has a distinct characteristic that often raises questions: why is it sometimes pink? To fully appreciate this cut, let’s delve into the science behind its color and determine whether this hue is an indication of doneness or a sign of potential concern.
Anatomy of a Flank Steak: A Tale of Two Muscles
Flank steak originates from the cow’s abdominal muscles, specifically the longissimus dorsi and iliocostalis. These muscles are responsible for supporting the animal’s weight and movement, resulting in a tougher texture compared to other cuts.
The Science of Myoglobin: The Protein Behind the Color
The pink color of flank steak stems from a protein called myoglobin. This protein binds to oxygen, giving muscles their characteristic red hue. When cooked, myoglobin undergoes a chemical change, causing it to turn gray or brown.
The Tenderness Factor: A Balancing Act
The doneness of flank steak directly impacts its tenderness. Overcooking can result in a dry, chewy texture, while undercooking may leave it tough and unappetizing. The key to achieving the perfect balance is to cook it to an internal temperature of 135-140°F (57-60°C) for medium-rare or 145-150°F (63-66°C) for medium.
The Pink Paradox: When It’s Okay to Be Pink
Contrary to popular belief, a pink interior does not necessarily indicate undercooked flank steak. Due to its high myoglobin content, flank steak can retain a pinkish hue even when cooked to the recommended internal temperature.
The Safety Zone: Avoiding Foodborne Illnesses
While it’s generally safe to consume pink flank steak, it’s crucial to ensure that it has been cooked to a safe internal temperature to eliminate any potential foodborne pathogens. Using a meat thermometer is the most reliable method to determine doneness.
Tips for Cooking Flank Steak: Achieving Perfection
- Marinate: Marinating flank steak in flavorful liquids tenderizes the meat and enhances its flavor.
- Slice Thinly: Cutting the steak against the grain into thin slices makes it easier to chew.
- Cook Quickly: Flank steak is best cooked over high heat to prevent it from becoming tough.
- Rest: Allow the steak to rest for 5-10 minutes before slicing to redistribute the juices and enhance its tenderness.
The Health Benefits of Flank Steak: A Nutritional Powerhouse
Flank steak is a lean cut of beef, providing a good source of protein, iron, and zinc. It is also low in saturated fat and calories, making it a healthier alternative to other red meat options.
Answers to Your Most Common Questions
Q: Is it safe to eat pink flank steak?
A: Yes, as long as it has been cooked to an internal temperature of 135-140°F (57-60°C) for medium-rare or 145-150°F (63-66°C) for medium.
Q: Why is my flank steak still pink after cooking?
A: Flank steak has a high myoglobin content, which can cause it to retain a pinkish hue even when cooked to a safe internal temperature.
Q: How can I make flank steak more tender?
A: Marinating, slicing thinly, and cooking quickly are effective methods for tenderizing flank steak.
Q: What are the best ways to cook flank steak?
A: Grilling, pan-searing, or roasting are all suitable cooking methods for flank steak.
Q: Is flank steak a healthy choice?
A: Yes, flank steak is a lean cut of beef that is low in saturated fat and calories, providing a good source of protein, iron, and zinc.