Flank, a tough belly muscle, has a beautiful grain, nice marbling, and devoted fans. If you’re new to flank, it’s similar to skirt steak.
Cooking Instructions: Flank takes well to marinades. Try a blend of oil, herbs, and acids (don’t neglect citrus; orange always does something nice). Cook over high heat–grill or sear on your stovetop. When serving, slice against the grain.
Ordering Instructions: The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.