Flank steak

A relatively long, flat cut, flank steak is used in a variety of dishes, from salads to fajitas, where it stands in for the traditional skirt steak. One of the few cuts that adapts equally well to high or low heat, the flank steak can be grilled, pan-fried, broiled, or braised for increased tenderness. It is a good lean option for braising that shreds nicely, and cutting across the grain of the meat is another way to make it exceptionally tender.

Our flank steaks weigh in between 1 and 1.25 pounds each, and come frozen in a vacuum-sealed package.