Flank Steak

Flank Steak

16 oz steak, cut 1'' thick
$12.00 /lb.
Avg. 1 lb.

Flank steak is a thin and lean cut that cooks quickly. This is an ideal cut for the grill. Although this steak is known to be tough, that is not the case with Wagyu flank steaks. The excellent marbling in our Wagyu meat results in a juicy and well marbled steak.  Flank steak has plenty of beefy flavor and is great at soaking up marinades. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.


Grade: Prime

Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts. 


Good for:

London broil, steak salad, steak fajitas, carne asada tacos

Smoking, Grilled, pan fried



Is best prepared marinated and cooked over high heat for a short period of time.



The key to cooking flank steak is to not overcook it. Smoking for a few hours, and then reverse searing at a higher temperature, will ensure your flank steak is cooked and tender.


To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill. Turn about 1 minute prior to the halfway point



Place flank steak on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness. 

Pan fry:

Heat a heavy skillet or cast-iron skillet over high heat until hot. Add oil of choice to the pan. Sear in a skillet. A meat thermometer should read 130°F.

Rest your flank steak for 5 minutes before serving.

Resting meat is important because the heat of cooking pulls the juices in the meat toward the surface. 

Grilling Guidelines:

Grilling Time Guidelines (beefitswhatsfordinner.com)






Where does the Flank steak come from? 

Flank steaks come from the flank, which lies forward of the rear quarter of a cow, behind the plate, abdominal muscles, under the loin.



  • Ships frozen, vacuum sealed, on dry ice
  • Please note, due to natural variations, the weight may vary.



Premium Dakota Beef is raised on our family farm in South Dakota. We hand select our beef for processing to ensure the best quality beef for our customers from our farm to your table. Our beef is processed at a family-owned butcher shop that is USDA certified.



100% American Wagyu Beef