Florida Grass-Fed & Finished Flank Steak

Our beef comes straight from Florida Fresh Meat Company’s local farms—grass-fed and grass-finished in Ocala. These farms uphold the highest standards: antibiotic-free, GMO-free, and pesticide-free—so you're getting meat that's as natural as nature intended.

Why it matters for you:

• Exceptional Meat Quality: Grass-fed, grass-finished, non-GMO, pesticide-free, and antibiotic-free..

• Ethical and Sustainable Farming: Hormone- and chemical-free practices for pasture-raised, local meat you can trust.

Approximate weight

Our Favorite Recipe:

Flank Steak (Juicy, Tender & Full Flavor)

Strong marinade
High heat cooking
Medium-rare doneness
Slicing against the grain

This recipe gives steakhouse-level results at home.

 Marinade (Key to Tenderness)

Mix together:

• ¼ cup olive oil

• 3 tbsp soy sauce

• 2 tbsp lime juice or red wine vinegar

• 3 garlic cloves (minced)

• 1 tbsp Worcestershire sauce

• 1 tsp honey or brown sugar

• 1 tsp black pepper

• 1 tsp smoked paprika

• Optional: pinch chili flakes

Place steak in bag and marinate 4–12 hours (overnight = best).

Cooking Method (Grill or Cast Iron)

Prep

• Remove steak from marinade.

• Pat mostly dry (important for sear).

• Lightly salt right before cooking.

Cook HOT & FAST

Flank steak should cook quickly.

Grill or pan on high heat:

• 3–5 minutes per side

• Aim for 130–135°F (medium rare)

 Overcooking makes flank tough.

3️⃣ Rest

Rest 10 minutes — juices redistribute.

 4️⃣ Slice Correctly (MOST IMPORTANT STEP)

• Look for the long muscle lines.

• Slice thin and AGAINST the grain at a slight angle.

This alone makes the steak feel twice as tender.

 Optional: Quick Chimichurri (Game Changer)

Mix:

• Parsley

• Garlic

• Olive oil

• Red wine vinegar

• Salt & pepper

• Chili flakes

Spoon over sliced steak.

Pro Tips

**Beef tallow works great for pan searing flank steak too
**Don’t reverse sear — flank is too thin
**High heat = flavor, low heat = chewy
**Thin slices = restaurant tenderness