100% Grass Fed Flank Steak

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(2)
$38.00
per package
  • Can be cooked a number of different ways, but do not forget the marinade
  • Each package contains 1 Flank steak and weighs approx. 1 lbs
  • 5x more CLA, 4x more Vitamin A, 3x more Vitamin E, 75% more Omega-3s, 78% more Beta Carotene versus grain finished beef
  • Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery
  • Minimum order $125.  Free shipping for NY, NJ, CT at $175
  • Shipping charge calculated at checkout (flat-rate depending on delivery location)
  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • 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
  • Because of this cut's somewhat tough muscle fibers we recommend a quick marinade and cooking to (at most) a medium doneness. Flank steaks feature in many fajita and taco recipes. For example, you can cut flank steak into strips, put them in a marinade of lime juice and fajita seasonings overnight, then throw them on the grill the next day and pair them with your favorite fajita or taco fillings. Grass fed flank steak also works well when cooked with peppers and vegetables in stir try, or cut into small pieces and cooked with onions, peppers and whatever else you like on a kabob.
  • Air fryer: Marinade steak for 1-24 hours, preheat air fryer to 400 degrees and cook 5-7 minutes per side until desired level of doneness is reached.
  • In oven: Preheat broiler and place marinated steak in broiler pan. Once at temperature, broil steak for 5-6 minutes per side until desired level of doneness is reached.
  • Sous vide: With the sous vide method you do not have to marinate your steak ahead of time. Place steak in sous vide bag with 1/4 cup olive oil, herbs, salt and pepper. Set temperature to 132 degrees and sous vide for 2 1/2 hours. Once done, pat dry and sear quickly in a pan to develop a crust.
  • Grilled: Marinade steak for 1-24 hours prior to cooking, grill over medium heat for 5-7 minutes per side until desired level of doneness is achieved.
  • Marinade For Flank Steak: Flank steaks are great at absorbing flavors, and because they can stand up to an overnight marinade they are able to adapt to any meal. Starting with a base of 1/4 cup of olive oil you can add any herbs, spice mixes or fruit juices you want to create unique flavor combinations.
  • How To Cut Flank Steak: When serving, it's best to cut against the grain for more tenderness and a better eating experience. If making flank steak tacos it's best to first cut against the grain into strips then dicing the meat into cubes.

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