Flank Steak
- Single Packages
$20.51
A long, flat cut taken from the cow's lower abdominal belly. It is famous for its intense flavor and prominent, coarse muscle grain, making it the ultimate choice for quick, high-heat cooking.
Quick Cooking Guide:
Flank steak cooks incredibly fast. Aim for medium-rare (130°F to 135°F / 54°C to 57°C) because overcooking makes this specific cut very tough.
- Grill: Cook over direct high heat for 4 to 5 minutes per side.
- Sear: Use a smoking-hot cast-iron skillet for 3 to 4 minutes per side.
- Rest: Always let the meat rest on a cutting board for 5 to 10 minutes before slicing so the juices lock into the steak.