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Flank steak is lean, beefy, and perfect for marinating—best when cooked quickly and sliced thin. Here’s how we prepare it at Fields of Athenry.
Marinate for Flavor – Flank steak loves a good marinade; let it soak for a few hours to tenderize and add depth.
Bring to Room Temp – Take it out of the fridge 30 minutes before cooking for even heat.
Sear Hot & Fast – Grill or sear over high heat, 3–4 minutes per side, for a beautiful crust.
Don’t Overcook – Medium-rare (130–135°F) keeps it juicy; too far past that and it becomes tough.
Rest Before Slicing – Let it rest 5–10 minutes to hold in juices.
Slice Against the Grain – Cut thin slices across the grain for the most tender bite.
From Farm to Feast—happy cooking!