Flank Steak
Marinate, grill, slice thin.
About this cut
Lean, open-grained, and built for high heat and a sharp knife. The cut for fajitas, stir fry, and steak salad.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Cooking tips
- 1Marinate in the refrigerator if desired, then pat dry before cooking. Discard marinade that touched raw beef.
- 2Grill or pan-sear over high heat, turning to brown both sides. Check the centre with a thermometer.
- 3Rest for 5–10 minutes and slice thinly across the grain at a slight angle.
Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.
Portion guidance
Allow 200–250 g of raw flank steak per adult, or 150–200 g in fajitas with vegetables and tortillas.
Carve very thinly across the grain; cutting with the grain makes flank chewy.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers