Grass-Fed Flank Steak Organs agriculture and rural communities

agriculture and rural communities

Braise it in red wine for a French-style preparation

succulent shreds with the perfect balance of meat and fat

the payoff is the same: deep

sliced thin for stir-fry

Grass-Fed Flank Steak Organs agriculture and rural communitiesA big, flat cut from the belly with a pronounced grain and bold beef flavor. The flank is lean and takes well to a quick, hot cook grill it or sear it fast, pull it at medium rare, and slice thin against the grain for the most tender bite. It's one of the most versatile steaks in the case: marinate it for carne asada, stuff and roll it into pinwheels for something more impressive, or slice it straight for steak sandwiches and grain bowls. A kitchen