0

Flank Steak

Flank Steak

Flank Steak

A lean, flavorful cut from the belly of the cow with distinctive long muscle fibers and bold, beefy taste. Perfect for marinating and grilling, this versatile steak delivers maximum flavor when sliced thin against the grain. Ideal for fajitas, stir-fries, or any dish where you want serious beef flavor without breaking the bank.

Size PriceQuantity
1.5lbs $34.50
✓
2lbs $46.00
Add selected to cart ✓

USDA PRIME

These Flank steaks are graded USDA Prime, the top tier of quality in the U.S. On average, about 9% of graded cattle will achieve Prime status, but taking things a step further, we inspect each primal that moves through our facility to guarantee quality. If we don’t think a piece deserves the Prime grade, we won’t ship it.

HOLSTEIN CATTLE

This cut is sourced from Holstein cattle, raised in California predominantly in the Southeast corner of the state.

SHIPS FROZEN

Flash frozen after being processed, these Flank Steaks will be safe for an additional 6-7 months in your freezer, or 4-5 days in your refrigerator once thawed.

UN-AGED

The muscle that these flank steaks are cut from has very little protective covering, and is a very thin/flat cut, which makes it not suitable for the dry aging process.

The flank steak is the workhorse of the beef world – lean, flavorful, and built for action. This cut comes from the belly of the cow, where all those long muscle fibers developed from a lifetime of movement. What you get is a steak with character, one that rewards smart cooking and delivers bold, beefy flavor that doesn’t mess around.

Here’s the thing about flank steak: it’s not trying to be a ribeye, and that’s exactly what makes it great. This is a lean cut with pronounced grain and assertive flavor that stands up to marinades, high heat, and aggressive seasonings. The long muscle fibers that run the length of the steak aren’t a bug – they’re a feature, as long as you know how to work with them.

The key to flank steak is understanding that it’s all about the slice. Cook it hot and fast – we’re talking medium-rare at most – then slice it thin against the grain. That’s what transforms those long muscle fibers from chewy to tender. Cut it wrong, and you’ll be working your jaw overtime. Cut it right, and you’ve got tender, flavorful beef that punches way above its weight class.

This cut loves heat and doesn’t mind a little char. Fire up the grill, get a good sear on both sides, and don’t overthink it. The flank steak is also a marinade magnet; those muscle fibers soak up flavors like a sponge, making it perfect for everything from classic fajitas to Asian-inspired stir-fries.

What really sets flank steak apart is its versatility. You can grill it whole and slice it for serving, cut it into strips for quick cooking, or even butterfly it for stuffing. It’s the kind of cut that adapts to whatever you’re trying to accomplish in the kitchen, as long as you respect its nature and don’t try to baby it.

This is honest beef at an honest price – no pretense, just solid flavor and endless possibilities.