Flank Steak – Lean, Flavorful, and Perfect for Grilling
Bold Flavor Meets Everyday Versatility
Discover the perfect balance of tenderness and rich flavor with our USDA Prime Flank Steak, a favorite among chefs and home cooks alike. Known for its lean texture and bold beefy taste, this cut is ideal for grilling, searing, or marinating. Every bite offers that irresistible combination of juicy tenderness and deep steakhouse-style flavor, making it a must-have for weeknight dinners or weekend BBQs.
Our Flank Steak comes from premium-quality, USDA-inspected beef, ensuring exceptional taste and consistent quality every time. Whether you’re crafting fajitas, steak salads, or stir-fries, this cut delivers delicious results that bring the restaurant experience right to your kitchen.
Each steak is vacuum-sealed and shipped fresh, preserving its natural juices and flavor. With WagyuBeef.store, you’re guaranteed premium-grade meat delivered straight to your doorstep for a truly gourmet experience at home.
The Smart Choice for Health and Flavor
If you love rich beef flavor but want a leaner option, Flank Steak is your go-to choice. It’s a nutrient-dense, high-protein cut that’s low in fat and perfect for those who want to enjoy steak without the extra calories. Pair it with grilled vegetables, rice, or potatoes for a balanced, satisfying meal.
Each bite delivers the signature WagyuBeef.store quality — bold flavor, superior freshness, and unbeatable value. Make your next meal extraordinary with a steak that’s as wholesome as it is flavorful.
The Best Flank Steak Marinade
- Acid: The key to tenderizing a tough steak is acid, and I love to go for it with cider vinegar. However, you could use citrus juice (like lemon or lime) instead.
- Garlic: I firmly stand by the fact that there is no such thing as too much garlic in a steak marinade, especially when it comes to flank.
- Oil: Brings it all together. I use extra virgin olive oil, but regular olive oil would be fine.
- Salt: If you wanted to go a different direction, you could swap in soy sauce or tamari for salt.
- Sugar: Sugar is optional, but I love how it balances out the garlic and vinegar.
Marinate the steak for at least ONE HOUR in the fridge, and up to four hours. Don’t go longer than that, or the steak will begin to break down (in a bad way).
