2 Flank Steaks (CHOOSE SIZE ABOVE), frozen
Flank Steaks are lean and flavorful with a tight musculature. They thaw quickly, so they're a great choice for those of us who forget we're supposed to think about dinner ahead of time. As for preparation, consider these on a griddle or grill and serve as thin-sliced steak salads or on a sandwich. Try a quick marinade of garlic, olive oil, herbs, lemon juice, and red wine vinegar. We sometimes cook them the night before, then thin slice for steak and eggs in the morning.
Before cooking, trim off any silver-skin. You can also hammer your flank to ensure additional tenderness (this also provides great stress relief!). These thin steaks cook quickly, so stay alert! Sear at high heat for no more than 1 minute per side, then move to a cool part of the grill or stovetop to finish. Cook to medium rare, let rest for at least 5 minutes after cooking, and always carve it thinly across the grain to serve to ensure tenderness.
Pro-Tip: slice your steaks into 2-3 slices lengthwise before cooking. This makes them more manageable in the pan but, more importantly, ensures that you'll cut across the grain when you eat them.
For cooking suggestions, see our RECIPES PAGE