Bestselling Beef Flank Steaks in 2020
Greensbury Market - 8 (8oz) USDA Certified Organic Grass-Fed Flank Steaks - Born & Raised in USA
- USDA Certified Organic, Grass-Fed Beef Flank Steaks
- This package contains 8 (8oz) Beef Flank Steaks, Totaling 64 oz (4lbs) of beef, uncooked.
- Born & Raised in the United States. Certified Humanely Raised and Handled. We support sustainable farming.
- High Levels of Omega-3s; Lower Saturated Fats; Consistent with Ketosis Diet & Lifestyle.
- Convenient Delivery - We offer delivery anywhere in the contiguous USA. To ensure the safety of your food, during this heat wave, we are offering only expedited shipping services. All orders of $150+ ship for free.
Certified Angus Beef London Broil Flank Steak (2 pack)
- Certified Angus Beef Flank Steak for quality and cut
- Slow Smoked and Seasoned to perfection
- 5 Pounds: Feeds 8-10 people
- Precooked, thaw and then just warm it up
- 2 Pack- This product has 2 items per box.
100% Grass Fed Beef Flank Steak 8oz. (4 Pack)
- Flank steak is one of the most versatile and underrated cuts of beef. It can be used in a variety of dishes including London Broil or as an alternative in fajitas. It can be grilled, pan-fried, broiled, or braised.
- Product Ships Frozen Paleo Approved & Certified Paleo by the Paleo Foundation Gluten Free No Antibiotics or Added Hormones - EVER
- From: 100% Grass-Fed and Finished beef that are all Born & Raised in the USA!
- Note: Orders placed after 10 a.m. CST on Wednesday will ship the following week to avoid weekend shipping delays.
Omaha Steaks 4 (20 oz.) Beef Flank Steaks
- Perfect gift for all occasions!
Strauss Beef Flank Steak, 5 Pound - 6 per case.
- Special Orders CANNOT be cancelled, returned or refunded.
- Important - Refrigerated items are perishable and tend to have short shelf lives - some of these can be as little as two weeks from the date of receipt - if you are ordering a large quantity, or are otherwise concerned about expiration dates, consider a frozen product.
- Ships refrigerated, CANNOT be cancelled after being processed.
Paulie Spice : Gourmet All Purpose Seasoning and Rub : Steak, Meat, Chicken, Wings, Beef, Pork, Rib, Ribs, Turkey, Fish, Seafood, BBQ, Barbecue, Grill, Grilling, Smoker, Dry Rubs, Spices, Seasonings
- Gourmet BBQ Seasoning & Rub for everyday use - Famous Original Spice Blend
- Use as a Seasoning, Rub or Marinade on Meat, Beef, Steak, Ribs, Prime Rib, Pork, Wings, Chicken, Kabob, Fish, Seafood and Veggies
- Perfect for BBQ, Grill, Grilling, Fire Pit, Blackening, Frying, Stove, Oven and Smokers
- All Purpose Seasoning and Rub - Blended with Premium Spices & Herbs
- No artificial colors, flavors or preservatives - Made and Packed in the USA since 1995 - 8 oz resealable bag
ELITE BLACK ANGUS FLANK STEAK
Omaha Steaks 2 (20 oz.) Beef Flank Steaks
- Perfect gift for all occasions!
Yes We Mexi-Can Rub & Seasoning by Wayward Gourmet - Mexican, Taco & Fajita Spice Blend
- BOLD MEXICAN FLAVOR FOR TACOS, FAJITAS or CHILI
- ALL NATURAL SPICE BLEND
- NO PRESERVATIVES, MSG, ANTI-CAKING AGENTS, OR ANY OF THAT JUNK
- AWESOME FOR: CHICKEN, CHILI, TACOS, PORK, SALSA, DIPS
- HANDCRAFTED IN THE USA!
Knorr Cube Bouillon, Beef 3.1 oz, 8 ct
- Knorr Beef Flavor Bouillon Cubes blend flavors of chicken, onion, parsley, and other spices
- Adds that authentic Knorr flavor
- Naturally flavored
- Cube format allows for the perfect dosage of flavor every time.
- Enhance the flavor of soups, stews, sauces, rice, vegetables, pastas, and any beef dishes
- Makes 16 cups of broth per package
How to Grill a Perfect Flank Steak
There's nothing better than a perfectly grilled steak. However, flank steak is a tricky cut to grill. Here are some helpful tips to grill a perfect flank steak every time.
First of all, make sure the meat is at room temperature. Throwing cold meat on a hot grill will make it seize up, toughening it. Also, it will be more difficult to get the steak to cook evenly if the meat is cold or frozen in the center. Also, make sure the grill is hot - very hot. The key to keeping flank steak tender is to sear it quickly over high heat, so you must start with a hot grill or grill pan.
The next step is seasoning. There's no need to get fancy with marinades or spice rubs (unless you want to), but ALL steaks need to be seasoned generously with salt and pepper. I like to rub flank steaks with a little olive oil, then salt and pepper both sides heavily. The salt will bring some of the meat's juices to the surface and help to form the brown crust that is the hallmark of good grilling.
Once the meat is seasoned and the grill is hot, it's time to start cooking. Flank steak is a relatively thin cut, usually about 3/4" to 1" thick in the center and slightly thinner on the ends. The natural shape of the meat makes it possible to cook the ends to a medium doneness while the thickest part stays rare, so you can please various palates with one steak. Place the meat on the grill and do not touch it for 3 minutes. Use a kitchen timer if you must, to keep from moving the meat. If you move the meat at all, it will not form that delicious brown crust. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the second side, again without moving the meat. Provided that your grill was hot enough, this should give you medium rare on the ends and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Do not cook past medium rare, or the steak will be tough.
The last step is actually the most critical. When the meat is done, remove it from the grill and place it on a cutting board. Allow the meat to rest for at least 5 minutes before slicing. I cannot stress the importance of this resting time enough. If you cut into the meat when it's hot off the grill, the juices will all flow out onto your board and you'll be left with a very dry piece of meat. Allowing the meat to rest enables the juices to redistribute themselves through the meat, resulting in a juicy and succulent steak. When the meat has rested, determine the direction of the grain - in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting thinly across the grain gives you short fibers in each slice, resulting in more tender meat.
Grilling a flank steak may have given you trouble in the past, but with these quick tips, you'll never go wrong. Bon Appetit!