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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Wagyu Flank Steak

Extremely flavorful but also one of the leanest options, Flank steak is the cut of beef that tastes amazing, while at the same time, being a healthy choice! Wagyu flank steak is long and wide yet relatively thick, giving it a nice heft and rendering a surprisingly large amount of portions. This is the ideal cut when catering a big event, or preparing for the weekend dinner rush. Traditional Flank has an intensely beefy flavor coupled with a fair amount of chew thanks to its lean nature. In contrast, Wagyu boasts a flank that is considerably more tender due to its high ratio of fat and unbelievably consistent marbling. Perfect for grilling and broiling, our pasture-raised Wagyu beef is some of the finest on the market, and we’re sure that after the first bite of this bold, savory steak, you’ll be looking for ways to work it into every meal!
1 - 1 of 1 products:
Wagyu Flank Steak, MS3
from Australia by Broadleaf
 

Because it’s a well-worked muscle, Flank tends to be tough, but if you learn to prepare it properly, it can be one of the most delicious and enjoyable steaks in your culinary repertoire. Flank steak renders its best results when first tenderized in some way. This can be done with an acidic marinade that will help break down all that tough connective tissue, but this method takes some preparation and several hours of planning. If you’re short on time, seasoning your meat with a traditional rub, then using your basic kitchen mallet coupled with a few well-placed hits will do just as nicely. The final method for achieving truly tender flank is to take the low slow approach, roasting or braising the meat for hours on end until it is fall-apart tender and positively begging to be eaten. Once cooked, always allow your meat to rest for at least ten minutes to retain as much of those delicious meaty juices as possible. When ready to cut your Flank steak, be sure to cut it against the grain into thin strips, preferably at a 45-degree angle. Slicing with the grain will result in a very stringy unpleasant eating experience. Once sliced, these pieces of Flank can then be used in a wide variety of dishes. They are excellent for fajitas, quesadillas, and stir-fries, but also make a hearty addition to salads and simple grain bowls for a little bit of extra protein.

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