Pasture Raised Organic Grass Fed and Finish Flank Steak - 250g
🌍 From Queensland, Australia
🌱 100% Grass Fed & Grass Finished
🐄 Organic Certified & Pasture Raised
👨🏼🌾 Ethical Animal Farming
❄️ Ship Frozen Fresh
Certified organic grass-fed and grass-finished beef direct from the farm in the Australia. This beef is from pasture raised, free roaming and foraging cows and are not the same as the average beef you will taste on the market. Full of flavor and nutrient packed beef cuts are now available at Foodcraft.
How to Cook Flank Steak?
Here's a step-by-step guide for cooking a delicious flank steak:
Ingredients:
- Flank steak
- Salt and pepper
- Olive oil or butter
Marinade (optional):
- 1/4 cup soy sauce
- 2 tablespoons coconut sugar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (optional)
Instructions:
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If marinating, combine all the marinade ingredients in a resealable plastic bag or shallow dish. Add the flank steak and turn to coat. Refrigerate for 30 minutes to 2 hours.
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Remove the steak from the marinade and pat it dry with paper towels. Season generously with salt and pepper on both sides.
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Heat a cast-iron skillet or grill pan over high heat. Add a tablespoon of oil.
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When the oil is shimmering, add the flank steak. Sear for 3-5 minutes per side, or until a nice brown crust forms.
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Reduce the heat to medium-low. Continue cooking, flipping occasionally, until the steak reaches your desired doneness, about 5-8 minutes total for medium-rare.
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Transfer the flank steak to a cutting board and let it rest for 5-10 minutes.
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Slice the steak thinly across the grain. This helps make the tough flank steak more tender.
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Serve the sliced flank steak warm, drizzling any accumulated juices over the top.
Tips:
- Marinating the flank steak helps tenderize the meat and add flavor.
- Cutting against the grain is key for tender slices of flank steak.
- You can also grill the flank steak for added smoky flavor. Or use liquid smoke!
Enjoy your perfectly cooked flank steak!
Why Frozen Meat is Better?
- Meat stops ageing when it is snap frozen after butchering and can be safely stored for months.
- When meat is frozen straight after it is butchered (which is how meat is packed at Proper Pasture) your meat couldn't get fresher. Despite the stigma around frozen, the impact on the quality of your meat is negligible.
- The number of days “fresh” meat spends in a distribution network further declines the quality of your meat. This is why you see many stores using the term “chilled” or “previously frozen” as.
- If you suffer from histamine related issues then buying meat that has been snap-frozen after butchering may be a better option for you as this lowers histamine levels in the meat.
- With over 99% of all food being imported into Hong Kong from all over the world, temperature abuse is very common during the supply chain. By keeping our stock frozen we minimize the risk of temperature abuse during transit. Our product is maintained at an even temperature throughout delivery to us and delivery to you.
- The likelihood of your food truly being “fresh” in Hong Kong is extremely unlikely. Over 99% of food is imported into HK and if it is being sold as “fresh” you can bet that it’s been at least a few days old before you buy.
- Frozen meat requires thawing which does add a small step to your food prep and some thinking ahead. The best way to thaw meat is in the fridge over a day or two, but otherwise on your bench, making sure it remains cold.
- Many people believe that frozen meat can be drier than fresh meat. However, this is not always the case and most people don't report any difference. If you defrost carefully this will mitigate moisture loss, which is the main reason for potentially drying out meat.
- The further the meat gets away from being truly fresh (consumed in a few days of being butchered) the more the histamine levels in the meat will rise.
Ingredients: Pasture Raised Organic Grass Fed and Finish Flank Steak
Weight: 250g
Country of Origin: Australia
