Description

A lean and flavorful steak, Flank Steak is a relatively long and flat cut, also known as a London Broil (named for its popularity in the UK) or a Bavette, by a French butcher. It consists of a well-defined “grain” of long muscle fibers.  These fibers must be broken down in order to make it tender, so it should ideally be cooked to a medium rare and thinly sliced against the grain when carving. 

Our butchers cut-to-order & fully trim the surface fat and “silver skin” so it’s ready to cook whenever you are.