Flank Steak Delivered to Your Door!

The Steak for All the Occasions

Perfect for grilling, stir-frying, or slicing for tacos, flank steak offers a bold, beefy flavor with a satisfying chew. This cut is known for its versatility and ability to absorb marinades, making it a go-to choice for a variety of dishes. Whether you're preparing fajitas, steak salads, or skewers, flank steak delivers a delicious, high-quality experience.

Fun Facts:

The Marinate Master: Flank steak is known for absorbing marinades beautifully, enhancing its rich, beefy flavor.
Grill-Ready: This cut is perfect for grilling or searing, providing a satisfying bite that’s ideal for fajitas, stir-fries, and more.
A Family Favorite: Flank steak is a great choice for feeding a crowd — easy to cook in large portions and bursting with flavor.
Rich in Beefy Flavor: Despite being lean, flank steak is packed with a deep, satisfying taste that pairs well with bold seasonings.

Nutritional Benefits:

Protein-Packed: A lean, protein-rich cut that supports muscle growth and recovery.
Full of Iron and Zinc: Helps support energy, immunity, and overall health.
B Vitamins Boost: Essential for maintaining energy levels and promoting cognitive function.

Cooking Tips:

Grilling: Sear over medium-high heat for 3-4 minutes per side for a perfect medium-rare.
Stir-Fry: Slice against the grain for maximum tenderness and toss in your favorite stir-fry or fajita recipe.
Rest Before Serving: Let the flank steak rest for 5 minutes before slicing to retain its juices and tenderness.

Cooking Temperatures:

Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F
Medium-Well: 150–155°F
Well Done: 160°F+

Meat Delivery You Can Trust

Order flank steak online directly from trusted farmers and butchers, and enjoy premium meat delivered straight to your door. Skip the grocery store and feel confident knowing you're supporting local producers while enjoying top-tier beef for your next meal. Learn more about ChopLocal steaks and how to prepare them: https://choplocal.com/blog/introduction-to-steak-101/