100% Canadian Grass Only FRESH Flank Steak

Seriously! Our Flank Steak needs no description!

How to 'raise your steaks'

Prepping 

• When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
• Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
• Meat should be brought to room temperature before cooking for optimum results.
• Clean and preheat grill on high.
• Lightly oil your steak. This helps searing and prevents sticking.
• If seasoning, do it before they hit the grill.

Grilling 

• High, direct heat helps sear the steak and seal in all the flavour and juice.
• Use tongs, never a fork as it will puncture the meat and release the juices.
• Keep the barbecue lid down as much as possible. It regulates the heat.
• Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.

Serving 

• Place cooked meat on clean plate.
• Allow steaks to ‘rest’ for 5 minutes before serving
• A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.