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Flank Steak or Goose Skirt, often referred to but not to be confused with Bavette or Skirt Steak. This cut has long robust graining with, light marbling. Flank Steak should always be cooked in as large a piece as possible to rare or med/rare with a good 10 minutes resting period before slicing into strips against the grain. A super tasty cut when lightly spiced and added to a fresh salad. Try this great recipe from Steve Raichlen, it's just one of so many amazing recipes out there using this diverse cut. Delicious! https://www.foodandwine.com/re...
- Prime Scottish Beef locally sourced
- Cut, trimmed and ready to cook
- Cook rare to med/rare for best results
- Sensational flavour