USDA Choice Flank raw
USDA Choice Flank raw
Flank Steak cooked and sliced with rice and peppers
raw USDA Flank with Salt Flakes

Flank Steak

Double R Ranch

$34.00

Our USDA Choice flank steak is lean with a beef forward flavor. An excellent cut for London Broil or your favorite steak marinade. Average weight is 2 lbs.

Grade:
Beef Grading
Namesake Brand

Namesake Brand

Grass Fed, Grain Finished

Grass Fed, Grain Finished

Humanely Raised Beef

Humanely Raised Beef

Details

Cooking Tips

Beef Grading

The Double R Ranch flank steak is a lean and flavorful cut that’s large enough for a family meal. The flank steak can be prepared as one large cut and can also be cut into strips to use in stir fries or for fajitas and tacos.

The flank steak has an easy-to-see grain that runs lengthwise. Be sure to cut it against the grain to achieve the most tender texture. This strong grain makes the flank steak an ideal steak to prepare with a marinade. 

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. 

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

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 the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

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