raw flank steak on rack in pan
raw flank steak on rack in pan
cooked sliced flank steak on plate with tortilla shells, peppers, and limes
raw flank steak on rack and pan

Wagyu Flank Steak

American Wagyu

$49.00

The SRF Black® flank steak is one of our favorite cuts to prepare for a group. Our flank steak has a natural long shape with surprising marbling that adds flavor and tenderness. Average weight is 2 lbs.

Grade:
Beef Grading

Place your order today to receive in as soon as 1-3 business days.

Family-Owned & Operated

Family-Owned & Operated

Humanely Raised Beef

Humanely Raised Beef

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Details

Cooking Tips

Beef Grading

Our Wagyu flank steak clears up the bad reputation this cut has with some home cooks, conjuring up visions of dry, tough plates of beef. The Snake River Farms flank steak is full of flavor and remarkably tender. The broad shape makes it easy to slice and serve.

For the best results, be sure to cut against the coarse grain. This American Wagyu steak works well with your favorite marinade, but this is a cut that is delicious with simple seasonings. A fast and easy main dish to serve a crowd.

Average weight: 2 lbs.

The flank steak is best prepared medium rare to medium. 

Be sure to completely thaw your steak before cooking. 

Internal temperature is the most accurate way to know if your steak is done. Check the temperature with a good quality thermometer. 

Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed. 

The flank has a distinct grain that runs the length of the steak. Slice against the grain across its width for a tender bite. 

Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch. 

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Flank

Flank steak comes from the flank primal located just beneath the rib end of the loin. The flank primal produces lean, yet flavorful cuts. The flank steak is a single muscle, called the rectus abdominus, and requires minimal butchering.

Frequently Asked Questions

Is flank steak the same as skirt steak?

The flank steak and skirt steak are two different cuts of beef and will cook differently based on variations in shape and texture. Flank steaks are typically more widely available than skirt and come from the flank primal located near the cow's hind legs. Skirt steaks are found in the plate primal and are closer to the forelegs of the animal. Both steaks are fantastic cuts, packed with flavor, but the skirt is slightly more marbled.

How to cook a flank steak

Direct grilling is a great method to cook a steak like the flank steak that is typically thinner than 1.5”. Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper or your favorite rub. Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes. Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. Remove steaks from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook and the temperature will rise about 5°F. Finish with a pinch of flaked salt. Serve. Learn how to cook any steak perfectly.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high quality American cattle breeds. The result is beef with rich marbling, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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