Flank Steak is always a fan favorite, but wait until you have our F-1 Wagyu Flank. Cut from the lower chest, the super-tender, long, thin cut is full of beefy flavor. Flank steak is easily pan-seared, stir-fried, braised, broiled or marinated and grilled. After letting the meat rest, remember to thinly slice against the grain. It's also an easy and delicious substitute for London broil or skirt steak.
Our favorite Flank Steak recipe for over 50 years:
Julia Child: The French Chef cookbook, originally published in 1968
3 TB minced scallions or shallots; 1 and one-half TB soy sauce; 2 TB olive oil; one-half tsp thyme or Italian seasoning; Big pinch of pepper or drops of tobasco; The juice of one-half lemon; A broiling pan.
*Mix the marinade ingredients in a bowl. Lay the flank steak flat in the bottom of your broiling pan and spread one-half of the marinade. Turn the steak and spread with the rest of the marinade. Cover with waxed paper and leave for at least 20 minutes or refrigerate for several hours and up to two days.