Flank Steak

About this cut

It's a lean, well-worked muscle with a deep, beefy flavor and a loose grain, making it perfect for marinades. It's one of those cuts that delivers big flavor and becomes wonderfully tender when cooked and sliced the right way.

Good for

Grilling, searing in a hot cast iron skillet, fajitas, steak salads, tacos, and sandwiches. Marinate for a few hours, then cook hot and fast over high heat. Medium rare is best. Let it rest before slicing and always cut thinly against the grain.

From our kitchen

Olive oil, lime juice, garlic, cumin, and a little chili powder. Marinate for a few hours, then throw it on a hot grill until nicely charred on the outside and pink in the middle. Rest, slice thin, and serve with warm tortillas, fresh salsa, avocado, and a squeeze of lime. It's an easy dinner that feels a little more special than your average Tuesday night.

Storage

Arrives frozen and vacuum-sealed and keeps about a year in the freezer. Thaw it overnight in the fridge, or quickly thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.