Flank Steak – Flank is the leanest of the two. It’s a good all-purpose beef cut, suitable for grilling, roasting, broiling, or sautéing. But because it’s so lean, it can be dry and tough if overcooked or sliced too thickly, it’s important to cook flank to no more than medium and slice it very thinly against the grain.

How to Cook this cut? because flank steak is relatively thin, it’s best to cook it over relatively high heat, so it can develop a flavorful crust on the outside before it’s overcooked on the inside. All in all, that means a flank steak will do best with quick, high-heat cooking methods like grilling, broiling, and pan-searing.

Storage
Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by ‘use by’ date shown. Defrost thoroughly for a minimum of 12 hours (remove days) hours in the fridge. Not suitable for cooking from frozen. Once defrosted use on the same day and do not refreeze. Follow the preparation guidelines above. Keep refrigerated. Once opened, consume within 1 days and by ‘use by’ date shown.
Cooking Instructions
Microwave
Instructions: Not suitable for microwave cooking.
Microwave from frozen
Instructions: Not suitable for microwave cooking.

Number of uses
2 Servings per 500g
Warnings
Caution: Although every care has been taken to remove bones, some may remain.