Steak, Flank

Flank steak, cut from the lower abdominal region, is a large, thin, lean cut with a delightful chewiness that makes it particularly well-suited for absorbing vibrant acidic marinades like vinegar or citrus. Quickly grill or broil this flavorful cut over high heat, and always slice it against the grain to ensure each bite is tender and succulent. Perfect for fajitas or steak salads. Frozen & Vacuum-Sealed.