<h2 class="text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold">Flank Steak — Local grass fed and finished</h2>Tender, richly marbled, and full of bold beefy flavor — our flat iron steak is one of the best-kept secrets of the butcher's case. Cut from the shoulder of pasture-raised cattle sourced from local farms, this versatile steak delivers a premium dining experience at an everyday price.With its fine grain and natural tenderness, the flat iron is perfect for quick weeknight meals or weekend entertaining. Grill it, sear it, or slice it thin — however you cook it, you'll taste the difference that local and sustainable farming makes.<hr><h3 class="text-text-100 mt-2 -mb-1 text-base font-bold">Recipe Idea: Grilled Flat Iron Steak Salad</h3>A fresh, satisfying meal ready in under 30 minutes.You'll need:<ul class="[li_&]:mb-0 [li_&]:mt-1 [li_&]:gap-1 [&:not(:last-child)_ul]:pb-1 [&:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3"><li class="whitespace-normal break-words pl-2">1 flat iron steak</li><li class="whitespace-normal break-words pl-2">Mixed greens or arugula</li><li class="whitespace-normal break-words pl-2">Cherry tomatoes, halved</li><li class="whitespace-normal break-words pl-2">Shaved red onion</li><li class="whitespace-normal break-words pl-2">Crumbled blue cheese or feta</li><li class="whitespace-normal break-words pl-2">Your favorite vinaigrette</li></ul>To make it: Season the steak generously with salt, pepper, and a drizzle of olive oil. Grill or sear on high heat for 4–5 minutes per side, then rest for 5 minutes. Slice thin against the grain. Arrange greens and toppings on a plate, layer the steak on top, and finish with a bright vinaigrette — balsamic or lemon herb work beautifully.Pro tip: A quick marinade in olive oil, garlic, and red wine vinegar for 30 minutes before cooking takes this salad to the next level.

Beef - Flank Steak - 24 oz-32 oz - Grass fed and finished

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