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.
With fridge set at 1-4 °C
Unopened vacuum pack 2 weeks
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Whole 4-6 months
Sliced 2-3 months
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.