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Simply delicious and simple to prepare. This flavorful flank steak (hand-trimmed by our butcher) can be baked in the oven or grilled. The Italian herbs add fresh rosemary add a little zest without overpowering the natural (and lean) beef goodness! A side of ciabatta bread and garlic butter comes on the side. (bag, oven, grill). Gluten and dairy-free if you opt for a veggie rather than the ciabatta bread with garlic butter. Flank steak ingredients are gluten and dairy-free.
Hands-On Time: Oven: 0 mins, Grill: 12 mins
Cook Time: Oven: 15 mins, Grill: 12 mins
Thaw flank steak in refrigerator. Keep edamame frozen.
Grill: Lightly spray or oil grill grates. Preheat grill to med-high heat. Remove steak from bag, reserving liquid. Grill to an internal temp of 145F for medium-rare and 160F for medium well (about 5-6 minutes per side). Remove meat and let rest 5-10 minutes before slicing.
Oven: Preheat oven to 400F. Empty contents of bag into a baking pan (pan with sides). Bake (15-20 mins) to a minimum internal temp of 145F for medium/rare and 160F for medium well. Let meat rest 5-10 minutes before slicing. Slice meat against the grain.
Ingredients: steak, balsamic vinegar, olive oil, brown sugar, garlic, fresh rosemary, dried rosemary, salt, pepper.