Beef Flank / Bavette Steak, Angus Tender Valley Grain-fed (Chilled)

We bring you this flavourful Flank Steak from grain-fed Angus cattle, known for its intense, beefy character. Its distinct grain requires a specific approach: always slice it thinly against the grain after a quick sear to rare or medium-rare. This method transforms it into a remarkably tender and juicy cut, perfect for fajitas or steak salads. It is raised without antibiotics or hormones and delivered to us chilled.

Cooking Instructions:

• Remove the steak from the fridge and let it reach room temperature for about 30-45 minutes.
• Preheat a grill or skillet over high heat.
• Lightly oil and season the steak with salt and pepper.
• Sear the steak for about 2-3 minutes per side for rare to medium-rare.
• Let the steak rest for 5-10 minutes, loosely covered with foil.
• Slice thinly against the grain to maximize tenderness.