Flank Steak
Lean, long-grained, pure beef
Grain-finished Angus, pastured
Marinate, grill hot, slice thin
Always cut against the grain
Flank Steak — The Marinade-and-Grill Classic.
Flank is one of the most flavorful cuts on the animal, and one of the most forgiving once you understand it. It's lean, with a long, open grain that drinks up a marinade and grills fast. This is the steak behind great fajitas, stir-fry, and the old-school London broil — bold, beefy, and built for weeknights or a crowd.
Ours comes from grain-finished Angus raised on our Indiana pastures, which gives the lean muscle more depth and better fat than the flank you'll find shrink-wrapped at the store. Give it a few hours in a simple marinade — acid, salt, oil, garlic — and it rewards you.
Cook it hot and fast: a screaming grill or cast iron, two to three minutes a side for medium-rare, then rest. The one rule that matters most — slice thin, across the grain. Do that and every bite is tender. Ignore it and you'll be chewing. It's an easy cut to master and a hard one to stop making.
Intentionally raised. For those who believe in better.