To use baking soda to tenderize a tough cut of meat, rub the baking soda all over the meat and let it sit, refrigerated for several hours, according to “Baking Soda” by Vicki Lansky (Book ...

To use baking soda to tenderize a tough cut of meat, rub the baking soda all over the meat and let it sit, refrigerated for several hours, according to “Baking Soda” by Vicki Lansky (Book ...

To tenderize meat using a mallet, it's recommended to lay the meat (or, in this case, flank steak) on a stable work surface, such as a cutting board, and cover it with a sheet of plastic wrap.

The typical tool that home cooks use for tenderizing is a meat mallet. Often made of metal, it's used to pound chicken, beef, or pork to improve its texture.