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Terrapin Ridge Ranch

Flank Steak

Flank Steak

$24.00
$24.00
Sale Sold out

Low stock
Flank steak is a lean, flavorful cut of beef from the cow's lower abdominal muscles. It's a long, flat cut known for its distinct grain and relatively low fat content.
Characteristics:
  • Location: Abdominal muscles, behind the plate and in front of the rear quarter.
  • Appearance: Long, flat cut with a visible grain.
  • Texture: Muscular and with tough fibers.
  • Flavor: Bold, beefy flavor.
  • Fat content: Low.                                                                                                                                                                                                                                            Cooking Flank Steak:
  • Marination: Flank steak benefits significantly from marination, which helps tenderize the meat. Marinating for at least 2 hours, and preferably 8-12 hours or even up to 24 hours, is recommended.
  • High Heat Cooking: High heat is the best way to cook flank steak, as it minimizes toughness. Grilling or pan-searing on a hot grill or skillet are popular methods. Broiling is also a good option.
  • Slicing: Always slice cooked flank steak thinly against the grain to make it easier to chew.
  • Recommended Doneness: Flank steak should ideally be cooked to rare or medium-rare to avoid dryness. The internal temperature for medium-rare is 135˚F. 

Approx weight is 1.5lbs

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