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How to add Flank Steak to chili - help!

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I usually use ground meat but need to add flank steak to my chili tonight because its all I have on hand.

Should I sear it first and cube it and add it at the end of the chili cooking or toss it in raw and at what stage? Trying to avoid chewy meat :/

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  1. I would sear or grill it first, then just add at the end.

    1. As stated above just sear or grill and slice it then sauce with the finished chili.
      Simmering flank steak sounds like a bad idea.
      You may want to use some beef broth in the chili to make up for meat not simmering in it.

      1 Reply
      1. re: chefj

        Thanks for the broth tip!

      2. Cube it, sear it and add it at the beginning, same as you would any other cut of beef. It will braise in the liquid -- when it's sufficiently tender, stop the cooking. If you wait until the end, you'll get tough meat.

        4 Replies
        1. re: rjbh20

          rjbh20 is exactly right.

          And make the cubes smallish. One inch by one inch is plenty big.

          After doing your chili this way you may never go back to ground beef.

          1. re: Perilagu Khan

            FWIW, I make the cubes about 1/2 inch and use chuck. Haven't used ground beef in decades.

            1. re: rjbh20

              Yeah, my cubes are also a bit smaller than one inch by one inch. And I use either round or sirloin.

              I love chili grind, but all too often it contains unground pieces of gristle, fat, connective tissue and cartilage. If I ground my own, I wouldn't have that problem.

          2. re: rjbh20

            I would slice it first across the grain, trying to keep the slices as thin as possible. Then cut the slices into small pieces. That will minimize the stringiness that you can get with cuts that have a distinctive grain.