You may have had Flank Steak in a London broil, in a taco, maybe atop a salad, or—a taco salad. Wherever you had it, it probably didn’t taste like this. Like all of our beef, the Flank Steak is dry-aged, creating a concentrated beef flavor that you have to taste to believe. Our Flank is great sliced in a favorite dish, or on its own as a hearty steak. In short, it’s the steak that’s up for anything. Make note of the large muscle fibers before cookings — as with all cuts, it's important to cut against the grain.
The cut comes from the belly of the cattle, where the workout from living a pasture-raised lifestyle intensifies the flavor. This area is also more exposed than most during the dry aging process which means extra dry aged flavor.
The Flank Steak has unique muscle fibers that create an incredible mouthfeel when cooked and cut correctly. Sear simply with salt and pepper or marinade for an extra level of flavor (just make sure to clean your marinate off before hitting high heat to avoid burning). After resting, take special care to cut against the grain for the most tender results.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process