All-Natural Beef Flank Steak
Lean and boneless with lots of intense beef flavor, All-Natural Beef Flank Steak is best when marinated and grilled or sliced thin and stir-fried.
Valley View Meat Co. Beef Flank Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Flank Steak weighs between 1.5-1.75 pounds.
Lean and boneless with lots of intense beef flavor, All-Natural Beef Flank Steak is best when marinated and grilled or sliced thin and stir-fried.
Valley View Meat Co. Beef Flank Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Flank Steak weighs between 1.5-1.75 pounds.
Lean and boneless with lots of intense beef flavor, All-Natural Beef Flank Steak is best when marinated and grilled or sliced thin and stir-fried.
Valley View Meat Co. Beef Flank Steak is packaged in vacuum-sealed, freezer-safe bags.
Every package of All-Natural Beef Flank Steak weighs between 1.5-1.75 pounds.
Try it in a recipe!
CLASSIC FAJITAS
INGREDIENTS:
1 All-Natural Beef Flank Steak (1-1/2 pounds)
2 small onions, cut into 1/2-inch slices
2 medium green bell peppers, cut into quarters
12 small flour tortillas (6 to 7-inch diameter), warmed
Salt and pepper
Prepared guacamole (optional)
Marinade:
1 package (about 1.25 ounces) fajita seasoning mix
1/4 cup water
2 tablespoons fresh lime juice
COOKING:
Combine marinade ingredients in small bowl. Place beef Steak and marinade in food-safe plastic bag; turn Steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove Steak from marinade; discard marinade. Place Steak in center of grid over medium, ash-covered coals; arrange onions and bell peppers around Steak. Grill Flank Steak, covered, 11 to 16 minutes (over medium heat on pre-heated grill, 16 to 21 minutes); Skirt Steak 7 to 12 minutes (8 to 12 minutes on gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.
Carve Flank Steak lengthwise in half, then crosswise into thin slices. (Carve Skirt Steak diagonally across the grain into thin slices.) Cut bell peppers into 1/2-inch strips; coarsely chop onions. Place Steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.
