With its long coarse grain and wide flat shape, the Flank steak is easily recognisable. Traditionally used in slow cooked dishes like, steak and kidney pie, it is equally good flash fried to medium rare and sliced thin across the grain. A great cut for steak salad with crispy lettuce, sun ripened cherry tomatoes, a little chopped spring onion and a light vinaigrette.
Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.