Flank Steak

The flank steak comes from the belly, close to the hind legs of the steer, and begs to be marinated. Grill or pan cook this long, flat cut to medium rare and thinly slice across the grain. French restaurants would call this a bistro cut. Celebrate its origin by serving with steak frites and some herbed butted.

Total weight: Approx. 1.5 lbs, frozen. 

Next Previous

Related Items