Flank Steak

Flank is a wonderful cut of beef that has become incredibly popular because of it's great taste, broad flexibility of uses, and lower price. It is often a leaner cut, but with the increased marbling that Wagyu tends to add, it makes this cut a delicious alternative.

Grain is very apparent in flank steaks, and many chefs cut across the grain to make the meat more tender. It is frequently used in Asian cuisine for stir fry. Chefs are highlighting Flank in their cooking these days and foodies are taking notice. Inevitably, the price of this delicious cut of beef will rise.

Preparation

A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. You can grill it, pan-fry, broil, or braise it for increased tenderness Grilling, pan-frying, broiling, or braising, whichever cooking method you choose, you'll enjoy the succulent tenderness and rich flavor of our Wagyu Flank Steak. Perfect for a variety of dishes, from a classic London broil to a delicious alternative to traditional skirt steak in fajitas.

Alternative names

The Flank steak is also known as Beef Flank; Flank Steak Filet, Jiffy Steak, Plank Steak The flank steak is a great source of lean protein with a low amount of saturated fat and high amount of iron. It is also a versatile cut of meat, perfect for grilling, searing, or slow cooking. With its rich, savory flavor and tender texture, the flank steak is a delicious and healthy addition to any meal.