Grass Fed Beef Flank Steak (Approx. 1 kg)

Flank steak is a large flat cut of beef from beside the skirt steak. It has a coarse grain and is strong in flavour. It is a favorite bistro cut of beef in France as is known as a Bavette steak, cooked fast and eaten rare to medium rare. Often serviced with a sauce.

Cooking Instructions
Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a hot pan or on the grill. Cook on a high heat for 2 minutes on one side and 1 minute the other. Let it rest for 5 minutes, cut it against the grain and serve.