Description

The flank steak is classically a beefy, but tough steak. This one is far more tender with a much more buttery and nuanced flavor, because it’s a marbling score 9+ from Stone Axe (the highest marbling score given to Australian Wagyu). It still has the beefy flavor that I love, but it also has a slightly sweetness to it that you can’t find in other flank steaks.

While this steak can easily be made on the stove or in the pan, it’s one of the few steaks that I actually prefer on the grill. Usually I find that a pan lends itself to achieving a better crust… however, the best crusts I’ve got on this steak have been on a hot grill.

This has to be the best flank steak I’ve ever had. It takes really well to marinades and can be used in a variety of ways… marinated, steak and eggs, sliced for tacos (although I don’t like tacos), or just by itself with salt. You really can’t go wrong. 

Someone told me that this is “the year of the flank,” and after trying this steak for the first time, I’m starting to see why.