How to Tenderize Flank Steak and Other Budget Cuts
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For more tender flank steak, choose a cooking method suited to the cut and slice thinly against the grain. If using a meat tenderizer, follow its label. Seasoning is one part of the process: how you cook and carve the steak matters, too.
1. Find the Grain Before Cooking
Flank and skirt steak have long, visible muscle fibers. Look for the direction those fibers run before you season the meat so you know where to cut after cooking. Thin slices across the fibers, rather than parallel to them, shorten the fibers in each bite.
2. Season and Tenderize According to the Label
Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer combines savory seasoning with a built-in papain tenderizer. Follow the current package directions for application amounts and tenderizing time. Keep raw meat refrigerated during preparation, and do not assume every cut needs the same tenderizing time.
Choose the 5.5 oz bottle for a starting size, or the 32 oz bottle for frequent cooking and bigger batches. Check the product pages for current pack options and pricing.
3. Match Your Cooking Method to the Cut
A properly preheated grill or pan helps develop a browned exterior on flank and skirt steak. Chuck and round may need a different preparation or cooking method. Follow a recipe suited to your specific cut and use a food thermometer to check safe doneness rather than relying on color alone.
For more cookout preparation ideas, explore our grilling seasoning and meat tenderizer guide. Cooking sirloin instead? Use our grilled sirloin steak recipe, which is written for that cut rather than flank.
4. Rest, Then Slice Thinly Against the Grain
After cooking, follow current food-safety guidance and your recipe for resting. Identify the fibers you noted earlier and cut thin slices across them. Even well-seasoned steak can be harder to chew when sliced with the grain.
Common Flank Steak Questions
Is seasoning the same as tenderizing?
Not always. Seasoning adds flavor; a meat tenderizer has a separate tenderizing function. Kalmes Famous combines both in one product. Follow its package directions rather than treating it like a seasoning-only blend.
Can I use the same method for every budget cut?
No. Flank, skirt, chuck and round differ in structure and respond differently to cooking. Start with the cut you have, choose a suitable recipe and follow the tenderizer label for preparation.
How long should I leave meat tenderizer on flank steak?
Use the timing on your current product label. Avoid a universal timing rule or an overnight tenderizing recommendation unless the label specifically directs it. A nutrition-label serving size is not an application amount per pound of meat.
Why is flank steak still chewy after seasoning?
Seasoning alone cannot account for every cause of chewiness. Check whether your cooking method suits the cut and whether you sliced thinly across the grain. Adding more tenderizer or extending the resting time beyond label directions is not a substitute for those steps.
Does Kalmes Famous contain MSG?
Yes. Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer contains MSG. Check the current package for complete ingredients and usage instructions.
For more preparation advice, read our guide to using steak seasoning with meat tenderizer. For ingredient and order questions, visit our Kalmes Foods FAQ or contact our team.
Bring Kalmes Famous to Your Next Steak Night
Rooted in the Kalmes family's restaurant tradition in St. Donatus, Iowa, Kalmes Foods brings restaurant-proven flavor to your kitchen. Explore the Kalmes Famous seasoning and tenderizer size guide, or read our family story.
Find your next meal in our steak, chicken and breading recipe hub.