Beef Flank Steak

Flank steak comes from the lower abdominal section of the beef, where the muscles help support movement and breathing. Because these muscles are frequently used, flank steak has a distinct grain and a leaner texture than cuts like ribeye or filet.

Flavor & Texture

Bold, robust beef flavor with a lean texture and long, visible muscle fibers. Flank steak benefits from marinating and is best served thinly sliced against the grain to maximize tenderness.

Best Cooking Methods

• Grill: Cook over high heat for a flavorful sear, then slice thinly against the grain.

• Cast-Iron Skillet: Pan-sear for a beautifully browned exterior.

• Marinate & Sear: Use your favorite marinade to add flavor before grilling or pan-searing.

• Stir-Fry & Fajitas: Slice thinly against the grain for flavorful, quick-cooking meals.

For best results, avoid overcooking, allow the steak to rest, and always slice against the grain. USDA recommends cooking whole beef steaks to 145°F with a 3-minute rest.

Product Details

• Cut: Boneless beef flank steak

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Steak sizes, thickness, and weights may vary slightly.