FLANK STEAK
FLANK STEAK
You might have savored Flank Steak in a variety of dishes – perhaps in a braciole, nestled in a taco or adorning a salad. Due to its location during the dry aging process, Flank Steaks have an intensified beef flavor. Whether thinly sliced for your favorite recipe or savored as a hearty steak on its own, our Flank Steak is versatile and ready for any culinary adventure. Just remember to take note of its prominent muscle fibers before cooking – as with all cuts, it's crucial to slice against the grain for optimal tenderness.
WHAT TO EXPECT:
This cut originates from the belly of the cattle, where the rigors of a pasture-raised existence enhance its flavor profile. Additionally, this region undergoes more exposure during the dry aging process, resulting in an extra layer of dry-aged flavor.
COOKING NOTES
The Flank Steak possesses distinctive muscle fibers that yield an exceptional mouth feel when cooked and sliced properly. For a simple yet flavorful preparation, sear it with just salt and pepper, or opt for a marinaded recipe, such as Ropa Vieja, to elevate its taste further. Be sure to remove excess marinade before high-heat cooking to prevent burning). Following a resting period, it's crucial to slice against the grain to achieve the utmost tenderness in each bite.
HOW TO PREPARE:
GRILLED
SKILLET