Flank steak, a lean and flavorful cut from the cow's rear quarter, is often called "the butcher’s cut" due to its rich taste. This Ontario-raised AA+ flank steak from West Grey Premium Beef is ideal when marinated, grilled medium-rare, and sliced against the grain. Known as bavette in France and sobrebarriga in Colombia, it's perfect for fajitas, stir-fries, kebabs, or London broils. Budget-friendly at 1 point per portion, it’s a delicious option for any meal.

COOKING TIP: Flank steak is best cooked to medium rare to avoid toughness. Marinate with 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp lime/lemon juice, and 1 tsp brown sugar for 30 minutes to 4 hours. Sear on a hot grill or skillet until 63°C (145°F). Let rest, then slice thinly against the grain. Serve with chimichurri, mashed potatoes, and steamed green beans for a delicious meal.