Flank Steak

The well marbled flank steak is cut from the abdomen; it is typically a long and flat cut and tends to be very lean. The flank steak is another versatile cut that is perfect for anything from stir-fry to London Broil (which is how my Grandma used to cook it ). Perfect to use when serving a crowd! Marinade and cook this beauty, slice it thinly and watch it disappear.  (Dry Aged 30 days)

16 oz