Flank is a super lean cut with a robust beefy flavour.
Good for grilling, roasting, or casseroles and steaks.
Served as steaks, flank is very popular in France, where it's known as Bavette de Flanchet.
It can be a little chewy, but it takes well to marinades as these help to tenderize the meat.
High heat and quick cooking is the best way to cook flank steak. Grill or shallow fry it like rump.
The secret to a tender flank steak is to slice it super thin when you serve it. All you need to do is cut perpendicular to the grain of the meat.
This cut is also known as Plank Steak, Flank Steak Fillet, Jiffy Steak and London Broil.
Delivered vacuum packed.
Chill it, trim it and slice it.
Search Youtube for “how to slice flank steak”for short videos that show you how it's done.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months