A lean steak with long, tight fibres, the flank steak is cut from the abdominal area. The hardworking muscle in that area is nice and flavourful, and while those long fibres could lead to a tough steak, by cutting it against the grain and cooking it briefly at high heat you will toothsome and appetizing steak! Flank steak also takes a marinade very well, which can help keep it tender and moist.
Choose AAA Certified Island Beef for a buttery texture and a lower price point – Grass-Fed and finished with grass and potato, then wet-aged - so while it has a less intense flavour than dry-aged, it will taste great and shine in it's own right due to the more consistent superior marbling.
- AAA or better
- 2 Pounds per package