The flat iron steak is the overachiever of the butcher case, in fact, they used to keep them for themselves. Its due to the fact that its a challenge to get to, with a huge piece of connective tissue that is removed to create a chuck masterpiece. Born from the shoulder but refined like it went to finishing school, it’s absurdly tender, perfectly marbled, and cooks faster than your willpower disappears. Time to start calling your home a Michelin kitchen.
Thin Cuts
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Flank Steaks
$45.00Quick ViewThe flank steak is the long, lean troublemaker of the meat world. It’s got bold, beefy flavor running through it like racing stripes. Treat it right—marinate it, sear it hot, slice it thin—and it transforms into a juicy, swagger-packed legend that struts onto the plate like it owns the ranch. From the under side, below the loin. We love this steak marinaded and on the grill but don’t be afraid of the broiler or a little wok with stir fry if your equipped.
Weight: 1.5 lbs