Grassfed Flank Steak

Fifteen minutes on the fire and one rule with the knife.

Flank is a long, flat, lean cut off the belly, just beneath the loin and sirloin. It runs with long muscle fibers you can see from across the kitchen, and that grain is the whole story. Marinate it, cook it hot and fast, and slice it thin across those fibers. People mix it up with skirt steak. Flank is the wider one, and the leaner one. You get one steak per package, averaging 0.75 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Rich, Beefy Flavor: Big beef flavor for a lean cut, with real chew behind it.
• Drinks Up a Marinade: The open grain pulls seasoning deep instead of leaving it on the surface.
• On the Table Fast: Ten to fifteen minutes start to finish, which makes it a weeknight steak.
• Dry Aged: Aging concentrates the flavor before the steak is cut and packed.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.

How to Cook:

• Marinate: Four hours or overnight. Something acidic with oil, garlic, and soy or citrus.
• Dry It: Pat the surface dry coming out of the marinade or it steams instead of charring.
• Grill Hot: Highest heat you have, 4 to 5 minutes a side. This steak wants char, not time.
• Pull at 130°F: Medium rare. Past medium a lean flank goes tough and there is no coming back.
• Rest, Then Slice Thin: Ten minutes, then cut across the grain at an angle, as thin as you can. Get this wrong and a good steak eats like a rope.

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