Flank Steak, AGA Certifed Grass-Fed Sauces Oils Condiments but the center should remain

but the center should remain cool to warm red

The Render: Start by holding the steak vertically with tongs

the bone insulates the meat during cooking

Avoid heavy bbq rubs or binders (like egg/breadcrumbs) which will mask the unique taste profiles

providing a consistent richness from edge to edge

Flank Steak, AGA Certifed Grass-Fed Sauces Oils Condiments but the center should remainFlank Steak AGA Certified Grass Fed (Due to the Portion size, order 1. 5 lb min.) The "London Broil" Upgraded Lean, Intense, and Built for Marinades. While often confused with the Skirt Steak, the Flank is thicker, wider, and leaner. Sourced from our local partners at North Georgia Meat Company (NGM), this 100% grass fed cut is a powerhouse of nutrition and flavor. Because it is a hard working abdominal muscle, the Flank has a distinct, tight grain