Flank Steak

  • 1 Steak

Cut from the rear quarter of the cow, near the lower chest or abdominal muscle, the flank steak is a cut that, when prepared well, is absolutely delicious. This Ontario-raised flank steak comes from our friends at West Grey Premium Beef, located in the heart of Grey Bruce. The flank steak is not as well known as the popular striploin or fillet mignon. It’s often called “the butcher’s cut” because butchers would keep this rich and tasty steak for themselves. In France, it’s called a bavette and in Colombia, they call it sobrebarriga or “over the belly.” This is a working muscle, it's very lean and the grain is defined so it is best when marinated, grilled, and cut against the grain. We love the beefy flavour and tender chew of this cut when marinated, grilled medium rare, and sliced thin for steak fajitas, stir-fries, kebabs, or London broils. At only 1 point per portion, this budget-friendly steak can be enjoyed any time - no need to save it for special occasions!

COOKING TIP: A flank steak should be cooked to medium doneness at most, as overcooking will toughen the meat. For a really simple marinade, combine 1 steak with a tablespoon each of olive oil and soy sauce and 1 teaspoon each of lime/lemon juice and brown sugar. Marinate for at least 30 min or up to 4 hours. Sear on a preheated grill or hot skillet until medium rare, or at an internal temperature of 63°C (145°F). Let it rest and slice thinly against the grain otherwise, it’ll be hard to chew. Serve the slices of flank steak with chimichurri (south American parsley and garlic sauce), mashed potatoes, and steamed green beans for a flavourful and nutritious meal!

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