TRUBEEF ORGANIC GRASS-FED FLANK STEAK
Our juicy Organic Grass-fed and Grass-finished Flank Steaks have tons of intense beefy flavor. Flank or Bavette as it is known in Europe is the go to in high end restaurants to make quality Fajitas, Steak Sandwiches, and Warm Beef Salads. Best eaten thinly sliced against the grain for maximum tender mouthfeel.
TruBeef Flank Steaks are aged for 6 weeks to maximize the tenderness and deepen the beefy flavor notes. All our Flank Steaks are hand-cut by our craft butchers in California. A great Flank Steak substitute is our Top Sirloin Steak.
TruBeef Tip: How should Flank Steak be cooked?
To get the best out of our Organic Grass-Fed Flank Steak, pan sear on a cast iron skillet in a little butter on high heat for a dark sear and cooked internally to medium-rare to medium. Just add Kosher Salt and Black Pepper to elevate the rich umami beefy notes of our Organic Grass-Fed flank steaks.
How should I serve Flank Steak?
Once cooked to medium-rare (130 F), let the Flank steak rest for 5 minutes to lock in the juices. To maximize tenderness, slice the Flank steak against the grain and serve. Slicing against the grain will make a huge difference to your eating experience and ensure a tender mouthfeel.
All our beef is hand-cut by our Master Butchers in Fresno, California. As a Premium online butcher, TruBeef gives you the highest quality Grass-fed beef cuts every time!
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Flank Steak is also known as: Flank Filet, Plank Steak, London Broil, Jiffy Steak, Bavette Steak, Bib, Stir-Fry Beef, Fajita Steak, Sobrebarriga
NUTRITION & MACRO INFO
FLANK STEAK NUTRITION INFO:
SERVING SIZE: 4oz (113g)
SERVINGS PER CONTAINER: 5
- 180 Calories
- 24g Protein
- 8g Fat
- 0g Carbs
- 182mg CLA
- 88mg Omega 3
FLANK STEAK INGREDIENTS: 100% Organic Grass-fed and Grass-finished Beef, Flank Steak.