Why did my flank steak turn grey when I brined it?
I brined 2 lbs of flank steak for 12 hours, but it turned the exterior gray. Why? How can I prevent the discoloration?
Ingredients:
- 1 quart water
- 1/2 cup kosher salt
- Garlic Powder
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons black pepper
- ½ cup apple cider vinegar
Best Answer
It is highly likely that the acid from the cider vinegar denatured the proteins at the surface of the meat, making them opaque instead of translucent, so the red interior does not show through.
This is akin to when ceviche is "cooked" in citrus juice, turning opaque.
This cannot be reversed, but when you cook the steak and browning reactions take place, you should get a better appearance.
In general, you can prevent this while brining by not including acid or enzymatically active ingredients like uncooked pineapple juice. Brines in general should only contain water, salt, and sugar; other flavorings are common, but they have little to no effect as they do not penetrate.
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Why is my flank steak gray?
"Myoglobin's chemical compound contains iron, which after a few days of oxygen exposure, will oxidize," the company explains. The result of metmyoglobin is a loss of color that makes your steak appear gray instead of red, even before it hits the grill.Can flank steak be brined?
When To Dry Brine A Steak: Dry brining, like salting, is an excellent choice for any cut of steak that is cooked using extreme, dry heat. It is particularly useful for slightly tougher cuts, like flank steak or hanger steaks, allowing these cuts to tenderize somewhat before cooking.Is grey steak OK to eat?
If you open a package of ground beef and find the interior meat looks gray, it's likely because the meat hasn't been exposed to oxygen. In that case, the meat is still safe to eat, provided it doesn't have any other indicators of spoilage (read more on that below).Why does my steak come out grey?
Your steak is grey after it's cooked. \u201cAdjust your grill temperature; it may not be hot enough,\u201d he said. \u201cA properly heated grill will produce nice char marks on your steak. If your steak looks grey, it's because the temperature was too low and the meat was essentially steamed.\u201dWhich tastes better?? Flank steak vs Flat Iron Steak -- steak experiment
More answers regarding why did my flank steak turn grey when I brined it?
Answer 2
Even without the vinegar, it's well-known that beef will turn gray to grayish pink if brined long enough, as the salt has the same "denaturing" (breaking down of the proteins) effect as the vinegar . This is particularly relevant this time of year, as some butchers will sell "gray corned beef" as opposed to "red corned beef". Gray corned beef is a natural result of brining the meat. Red corned beef is created by adding nitrates to the meat.
One way to reduce the graying of the meat is by adding some sugar to the brine (1 cup of sugar per gallon of brine). This will also improve the flavor, aiding in caramelizing the outside of the meat and offsetting the saltiness of the brine a bit.
Answer 3
The myoglobin in the meat is being denatured(broken down) which causes a colour change, as you can read here.
Your recipe doesn't have any nitrites/nitrates in them. These prevent the growth of botulism (a bacterium) and give cured meat, such as bacon and corned beef, its red colour, as you can see here.
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