About Grass-fed Flank Steak
Also referred to as the skirt, flank steak is the perfect cut for a flavorful punch in meals that require a little meat to go a long way. This cut is quick to cook and ideal for any meal occasion, from fast weeknight dinners to a dressed-up meal for guests.
The cut
Skirt steak is a thin, but coarse-grained cut of beef with a rich flavor and generally sourced from the flank area.
How to cook
Best cooking methods – grill, pan fry, stir fry
Flank steak is commonly used in stir frying and is often marinated beforehand to minimize toughness and enhance flavor.
For the best results, sear flank steak quickly in a sizzling skillet – remembering not to cook the meat beyond medium-rare (130 °F). Past that, the steak will quickly dry out. Meat will continue to cook even after it’s off the heat, so it’s better to undercook flank steak by a half a minute or so.
Let the meat rest for 5 minutes under a tent of foil before slicing. This resting period allows the juices to seep back into the rest of the meat so you’ll get a juicier, tastier result.
When it’s time to cut the steak, the center should be a rosy, pink color and the slices should be thin. Slice against the grain before serving for maximum tenderness.
These thin slices are ideal for Grilled Steak Gyros with warm pitas and cool crunchy tzatziki sauce for a fast, flavorful weeknight meal. For a protein-rich, vegetable-forward meal, try Grass-fed Flank Steak Cobb Salad which turns into lovely leftovers for lunch the next day.
As an alternative to grilling whole, this dinner party worthy recipe for Blue Cheese Flank Steak Roll with Balsamic Glaze features thin strips of flank steak rolled with a blue cheese, mushroom and spinach filling.