Making beef soft and tender is relatively straightforward. For the most part, tenderizing meat is necessary only when buying inexpensive cuts. There should be no need to tenderize a fine cut of filet mignon. A pound of flank steak, however, will require a great deal of tenderizing before it's edible. This begs the question: What does it mean to tenderize a cut of meat? It means to help facilitate the breakdown of protein cell walls so it can be prepared and consumed with delight.
Powders
Step 1
Place the meat in a shallow dish or bowl.
Step 2
Douse both sides of the meat with powdered papaya or pineapple extract and refrigerate.
Step 3
Allow the extract to remain in contact with the meat for at least 3 hours -- overnight is preferable.
Step 4
Rinse the meat under running water until all traces of the powder have disappeared.
Step 5
Thoroughly pat the meat dry with a paper towel before cooking.
Pounding
Step 1
Drape a piece of parchment or wax paper over a wooden cutting board.
Step 2
Lay the meat flat on the parchment or wax paper.
Step 3
Pound the meat with a meat mallet, working around the edges of the cut in a clockwise manner. This breaks down the connective tissues holding the meat together. This process should roughly double the diameter of the cut.
Marinades
Step 1
Place the meat into a mixing bowl or airtight container.
Step 2
Pour balsamic vinegar, olive oil, soy sauce and minced garlic over the meat cuts. Make sure the meat is completely covered by the marinade.
Step 3
Cover the container or bowl and place in the refrigerator for at least 3 hours prior to preparing.
Tips and Warnings
- In lieu of balsamic vinegar, you can use apple cider or white wine vinegar. For better results, slice the meat across the grain into 1-inch thick slices prior to tenderizing.
Things You'll Need
- 1 lb. meat
- 14 oz. powdered papaya or pineapple extract
- 1 wooden cutting board
- Parchment or wax paper
- 1 meat mallet
- 2 cups balsamic vinegar
- 1 cup olive oil
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
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