Beef Flank Steak

Flank Steak is a fairly thin cut, flavorful, and ideal for quick dinners. It's equally delicious marinated overnight or rubbed with salt and pepper right before cooking. Really, it's forgiving of just about anything except overcooking, so we suggest grilling it (or searing in a cast-iron pan) until just medium-rare. Let it rest for 10 minutes, then slice thinly against the grain and enjoy. Cream Co. is proud to bring you British Baldies beef from Wenatchee, WA. These grass-fed, grain-finished cattle spend 18-20 months in open range, then is slowly introduced to non-GMO, no-corn, no-soy grains for an earthy and creamery finish. The beef is dry-cured for 14-21 days, resulting in a richly marbled beef whose fat is pronounced but balanced.
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