Wagyu Flank steak

The fajita-night classic: lean, beefy and made for marinades and a hot grill.

The cut

A long, flat, lean cut from the belly with a pronounced lengthwise grain. Boneless. At about 1.80 lb, it feeds a crowd.

Flavor

Intensely beefy and lean. It soaks up marinades well.

How to cook

• Marinate 2 to 12 hours (citrus, garlic and chile work well), then pat dry.
• Grill over very high heat, 4 to 6 minutes per side. It’s best at medium-rare to medium.
• Rest, then slice thin against the grain. This is key for tenderness.
• Common targets: medium-rare 130–135°F, medium 140–145°F.

Size & price basis

Per steak, avg 1.80 lb (whole flank). Actual weight varies. Weights are approximate averages.

How it ships: Frozen, in insulated packaging with dry ice. Vacuum sealed, individually wrapped.

Food safety: USDA recommends cooking whole-muscle beef to 145°F with a 3-minute rest and ground beef to 160°F. Doneness temps below are common chef targets.