Beef Flank Steak

Our beef flank steak is a one-inch-thick cut taken from the abdominal muscles of the cow. This lean, flavorful steak is known for its rich taste and satisfying texture. Because it comes from a well-exercised area, the meat is naturally firm but deeply flavorful.

Flank steak performs best when marinated and cooked quickly. It is ideal for braising, grilling, or pan-searing. For maximum tenderness, always slice the cooked meat across the grain. This breaks down the muscle fibers and enhances every bite. Serve it rare or medium-rare for the best results.

A relatively long and flat cut, beef flank steak works beautifully in a wide range of dishes. It is popular in beef flank steak recipes such as London Broil and is also used as a substitute for skirt steak in fajitas. Because of its lean profile, it absorbs marinades well and develops a robust, savory flavor when cooked over high heat.

Cooking Tips:

• Marinate for at least 30 minutes before cooking.

• Grill, braise, or pan-sear for a flavorful crust.

• Slice across the grain to maximize tenderness.

• Serve rare or medium-rare for best results.

Each serving is made from U.S. raised grass-fed beef, ensuring balanced Omega-3 and Omega-6 fatty acids and clean nutrition. This beef flank steak offers a wholesome, natural flavor that stands out in any meal.

Ingredients: 100% U.S. raised grass-fed beef.