Ultra-flavorful venison flanks are a thin cut that slices out into a surprising number of portions. One of the tastiest cuts, and generally one of the most economical, the flank steak is a prime candidate for tasty tacos, fajitas, or Korean bulgogi. Perfect for hot fast cooking and grilling, the flank is a chef’s favorite order during a busy dinner rush and a go-to choice when catering for a large crowd. Browse through our complete selection of flank steaks in all our various sizes and amounts. Try any of these savory grass-fed options for a taste of a truly superior meat!
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from New Zealand
from New Zealand
Our favorite way to prepare flank steak, from any animal, is to begin by marinating it. This will infuse the steak with intense flavor, and if using an acid like vinegar or lemon juice, can help break down this cuts tougher consistency. To cook quickly sear the flank in a hot pan, the grill, or broil in the oven until medium-rare. This will give you that delightful crisp and caramelized exterior, and the slightly charred ends we all love so much. Slice the steak against the grain to combat the flank’s prominent tissue, further breaking it down and yielding even more tender results. Slicing the flank with the grain will give you long strands of meat that end up being chewy and hard to enjoy. If you’re a real texture freak, score your meat prior to any of the aforementioned steps. This allows your marinade or rub to penetrate deeper into the steak, and once you cook it, will give you an even crunchier crispier exterior layer! However you decide to prepare and serve this delightfully flavorful venison flank steak we’re sure you’ll love its intensely meaty flavor, wonderful texture, and excellent presentation on the plate! Explore our entire selection of one of our favorite venison cuts today on Gourmet Wholesaler!
Venison Flank Questions And Answers