Grass Fed Flank Steak
This is a searing steak. Flank, or bavette, comes from the underbelly of the beast; laced with very fine intra-muscular marbling, it is prized by butchers for its intense flavour. We’d really like to keep this cheeky little cut all for ourselves, it’s almost too good to share!
Best served rare, or medium-rare at the most, after the merest moments in an eye-wateringly hot pan. It’s relatively loose texture ensures a tender result when cut in strips against the grain and tossed in a salad or with stir-fried veg.
Hand-cut to approximate 250 or 500 grams.