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Image of Flank Steak

Flank Steak

Non-Member Price:
$14.91
Member Price:
$14.16
5% Off
($18.88/lb)
Variety:
Pasture Raised
Weight:
12oz

Flank steak is a flavorful, chewy cut excellent for marinating to increase tenderness. A variety of preparations can be employed depending on your preference such a grilling, pan-frying, broiling, or braising. Regardless of preparation method, it's recommended that you slice it thin across the grain for ideal serving.

Reviews
4.4
21
Rating of 4.4 out of 5 stars
Cooking Instructions
Cooking methods
Grill, Pan-Fry
Wine pairings
Pinot Noir, Syrah, Cabernet Sauvignon
Cooking flank steak is easy. Just season it with salt and pepper, then cook it over high heat for 3-5 minutes per side, or until it's browned and cooked to your liking. One simple way to elevate flank steak is to marinate it in a mixture of olive oil, balsamic vinegar, and Dijon mustard before cooking. This will add a lot of flavor to the steak. Remember, quality cooking starts with quality ingredients. That's why Crowd Cow offers best selection of high-quality beef, pork, and lamb, sourced from sustainable farms across the country.
Flavor Profile
This Flank Steak is rich and beefy, with a robust flavor that pairs well with a variety of seasonings. It has a slightly chewy texture and a slightly fatty flavor that makes it a perfect choice for a juicy steak. This steak is best cooked medium-rare to medium.
Chef's Serving Suggestions
Herbs that work well with flank steak include rosemary, thyme, and oregano. Side dishes that pair well with flank steak include mashed potatoes, roasted vegetables, or a simple salad. As for sauces, a classic barnaise or hollandaise sauce pairs well with the flavor profile of flank steak, or you could try a chimichurri sauce for a bit of a twist.
True Grit Cattle Co
About the Farm
True Grit Cattle Co

True Grit Cattle Company has been around for 100 years — a fifth-generation family farm — and has an ardent goal of raising the very best black Angus beef. Bob McConnell’s great grandfather built the homestead in 1918, and today, with his daughter Madeleine joining the family business, continue building on the success of the past while raising the bar for the future.

Read more about the farm

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