Box of 10 units (6 oz, 8 oz of your choice)
Without a doubt one of the best cuts of red meat. Serves well rare or well done. Easy to prepare on the BBQ or in the oven. Our flank steak is so tender that you can literally cut it with your fork!
COOKING
The ideal cooking to get the most out of this piece is medium-rare (pink).
Marinade: Any marinade you like. Oil, acids, and seasonings tenderize the meat and intensify the flavors. Place the meat and marinade in a covered dish or resealable bag in the refrigerator for at least 4 hours.
Frying pan / Oven: Brown in an oiled skillet over medium-high heat, 30 seconds to 1 minute per side, before placing in the oven at 400°F for 10 minutes. Let stand for 10 minutes to lower the temperature. The meat will be juicier.
BBQ: Cook over high heat (260°C/500°F) for 3 to 4 minutes per side, or until cooked through. Let stand for 10 minutes to lower the temperature. The meat will be juicier.
- 56°C (130°F) – rare
- 63°C (145°F) – rosé
- 71°C (160°F) – medium
- 77°C (170°F) – well done
To avoid thermal shock, avoid cooking directly from the refrigerator. Let it sit at room temperature for a while (15-20 minutes) .
To get the most out of this cut, it is best to serve it pink or medium rare.
Searing meat at high temperatures creates a nice crispy crust and seals in juices and flavors.