Flank Steak

Flank Steak

Flank Steak is a lean, deeply flavorful and remarkably versatile cut that's especially good when cooked quickly over high heat and sliced thinly for serving.

Its pronounced grain and broad, relatively thin shape make it a natural choice for the grill. It's also one of the best steaks for marinades, making it perfect for fajitas, tacos, steak salads, bowls, sandwiches and plenty more.

Big Flavor, Simple Preparation

Flank Steak doesn't need complicated preparation. Season it simply or give it time in your favorite marinade, then cook it quickly over a hot grill or in a cast-iron skillet.

The most important step comes after cooking: slice it thinly across the grain. Cutting across those long muscle fibers makes a noticeable difference in tenderness and gives you beautifully sliced Beef for serving.

100% Grass-Fed & Grass-Finished

Our Beef comes from cattle raised slowly on pasture for more than 36 months, often up to 42 months. They're 100% grass-fed and grass-finished — never grain-fed — and graze the diverse forage growing across our zero-spray pastures.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered locally, vacuum sealed and flash frozen while very fresh.

Cooking Flank Steak

Flank Steak is best cooked quickly over high heat. Grill or sear until it reaches your preferred doneness, then allow it to rest before carving. Look carefully at the direction of the grain and slice thinly across it rather than with it.