Grass-Fed Flank Steak Organs Braise it in red wine

Braise it in red wine for a French-style preparation

There are two filets per pack

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Grass-Fed Flank Steak Organs Braise it in red wineA big, flat cut from the belly with a pronounced grain and bold beef flavor. The flank is lean and takes well to a quick, hot cook grill it or sear it fast, pull it at medium rare, and slice thin against the grain for the most tender bite. It's one of the most versatile steaks in the case: marinate it for carne asada, stuff and roll it into pinwheels for something more impressive, or slice it straight for steak sandwiches and grain bowls. A kitchen