Flank steak is the chef's secret: a long, flat cut from the cow's abdomen with strong grain and big beefy flavour. Lower in fat than ribeye or striploin but high in flavour, flank rewards two cooking approaches — fast and hot for medium-rare, then sliced thin against the grain — or marinated and grilled.
Young Prime grass-fed flank from cattle under 30 months gives you the tenderness that flank usually lacks.
The cut Cantonese stir-fry tradition was built on, and the steak American chefs reach for when they want flavour over softness.
Why This Cut?
• Higher beef flavour per dollar than any premium steak cut
• Young Prime tier ensures tenderness — flank's usual chewiness solved
• The traditional stir-fry beef cut: Cantonese kitchens have used flank for centuries
How To Serve?
• Sear hot and fast, rest, then slice thin against the grain — this rule is non-negotiable
• Marinate in soy, ginger, garlic, sesame oil for a Chinese-style flank stir-fry
• Slice cold over a Vietnamese rice noodle salad with herbs and nuoc cham
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What You're Getting
Weight: 200G
Packaging: 1 Steak, Vacuum Packed
Product State: Raw & Chilled
Serves: 1
Shelf Life: Guarantee at least 5 days upon receiving
Country Of Origin: Australia
Cooking Methods
Pan-Sear (Recommended Method)
Medium Rare 200G (~2cm thick), 3 to 4 minutes total Flip every 1 minute
Air Fryer
Medium Rare 200G (~2cm thick), 6 to 7 minutes Flip at 3.5 minutes
INTERNAL TEMPERATURE TARGETS
Rare at 52°C
Medium-rare at 57°C
Medium at 63°C
Medium well at 66°C
AFTER COOKING
Rest red meat for half the cooking time. The juices need to redistribute or they end up on your plate, not in the meat.
Slice against the grain for tenderness.
Storage Method
Keep Chill below 5°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.
