Flank Steak
- Customization - choose your own size of roast or thickness of steaks
- Portion control
- Meal planning
- Multiple uses - roasts, steaks, stir fry, hot pot, tacos, etc
What You’ll Need:
- Sharp knife
- Cutting board
- Paper towels
- Freezer-proof packaging
- Use paper towels to absorb any excess meat juices when opening the bag; discard used towels.
- When opening the bag, expect the beef to bloom to a bright cherry-red color and have a strong, natural beef aroma.
- Trim excess fat.
- Lightly score a crosshatch pattern (about ⅛” deep) across both sides. This cuts through surface muscle fibers and helps marinades and seasoning penetrate deeper.
- Take the steak out of the fridge 30 minutes before cooking so it cooks evenly.
- Trim excess fat after slicing into steaks, if desired.
Fresh Beef
Refrigerator: 3 to 4 days at 35°F to 40°F
Freezer: 6 to 12 months at 0°F or below
Leftover Cooked Beef
Refrigerator: 3 to 4 days at 35°F to 40°F
Freezer: 2 to 3 months at 0°F or below
Flank Steak
Take the steak out of the fridge 30 minutes before cooking so it cooks evenly. If marinated, remove excess marinade using paper towels and pat dry. Heat the pan/grill on high heat. Cook approximately 4-5 minutes per side. Rest 10 minutes before slicing. Slice against the grain.
Flank Steak
Take the steak out of the fridge 30 minutes before cooking so it cooks evenly. If marinated, remove excess marinade using paper towels and pat dry. Preheat the broiler. Move the oven rack near the top (3-4 inches below the broiler element). Set the broiler to high. Place the steak under the broiler and cook approximately 4-5 minutes per side. Rest 10 minutes before slicing. Slice against the grain.
