Flank Steak

$38.00 USD
$0.00 USD $38.00 USD
• Per package
Per package

5.0 average rating from 2 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • The quick cooker. Ideal for quick high heat cooking like grilling or stir frying
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Ideal for marinades and sauces. From chimichurri sauces to lime marinades, flank steak absorbs flavors better than almost any other steak
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Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished flank steak is lean, richly flavored, and prized for its long, visible grain. Making it ideal for steak lovers who enjoy bold texture when cooked properly. Because it’s naturally thin and low in intramuscular fat, flank steak cooks fast and can become tough if overheated, so keep it at or below medium (140–145°F) for the best tenderness. A 30-minute oil-based marinade greatly helps flank steak, enhancing browning, adding moisture, and giving you a wider, safer cooking window.

General Tips:

  • Cook over medium to medium-high heat for a fast sear without overcooking
  • Flank steak is thin—watch closely and flip early to prevent overshooting your temp goal
  • Rest 5 minutes, then slice very thinly against the grain to maximize tenderness
  • Marinate with oil, acid (like lime or vinegar), and aromatics to improve texture and flavor

Grill Tips:

  • Preheat to medium-high and oil the grates to avoid sticking
  • Grill 2–3 minutes per side directly over the flame—flank steak cooks quickly
  • If one end is thinner, place it farther from direct heat to cook more evenly
  • Remove around 130–135°F knowing it will rise slightly while resting
  • Slice thinly across the grain at a sharp angle for the most tender bite
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