Our whole flank (untrimmed) is a full, unprepared flank steak, ideal for those who want to trim and portion it themselves or need a larger cut for catering and wholesale use.
How to cook it
Trim away any excess silverskin and fat before cooking. Flank is best marinated and cooked hot and fast – pan-sear or grill over high heat to medium-rare, then rest for 5-10 minutes and slice thinly against the grain to keep it tender.
Because it’s untrimmed, this cut offers great value and flexibility for butchers, caterers and home cooks who prefer to prepare it their own way.
Cut fresh in-house at South City Quality Meats, our whole flank (untrimmed) is a versatile option for retail or wholesale needs.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Trim excess silverskin and fat, then marinate for a few hours if desired. 2. Bring to room temperature and pat dry. 3. Sear in a hot pan or grill over high heat, 3-4 minutes per side for medium-rare. 4. Rest for 5-10 minutes before slicing. 5. Slice thinly against the grain and serve. |
$15.00
