Flank Steak

a.k.a : Jiffy Steak, London Broil

cooking methods:

cut description:

Flank steak is a primal cut, meaning a whole cut on its own, and generally not broken down into smaller portions. It’s a large flat steak, with a very distinct grain running crossways. It cooks quickly and has a rich meaty flavor, making it a popular choice for buffets and parties. This relatively flat steak is best marinated and grilled and sliced thin and against the grain. This is a popular choice for steak sandwiches or served over a fresh salad.

the difference

The ButcherBox grass-fed flank steak is a lean and flavorful 32oz steak that cooks quickly and easily. It’s best when marinated overnight and then grilled on an open fire.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure the grill surface is extremely hot. Wipe the grill surface down with vegetable oil or nonstick cooking spray immediately before grilling
  • For nice crosshatch marks, place flank steak at 45 degree angle across hottest part of the grill grates.
  • Sear 3 minutes per side, with a quarter turn every 1.5 minutes.
  • Move steak to cooler part of grill, cooking about 3 more minutes per side.
  • For medium rare, take steak off grill when internal temperature reads 115°F.
  • Slice thinly against the grain.

Roasting Recipe

  • Preheat oven to 425°F.
  • Place Flank Steak in pan brushed with small amount of oil.
  • Roast in oven for 6 to 8 minutes.
  • Reduce heat to 350°F and continue to roast for 8 to 10 minutes or until internal temperature reaches 115°F for medium rare.
  • Slice thinly against the grain.



  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution.
  • If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !