Korean BBQ Flank Steak

A blend of garlic, onion, soy sauce, red pepper flakes, brown sugar and sesame will take your taste buds on a trip straight to Korea where this flavor has been famous for thousands of years. This high-quality, 100% grass fed & finished flank steak has no added hormones and no sub-therapeutic antibiotics. It has 19g of protein and 15% of your recommended daily value of iron per serving. Dig in and enjoy!

Cook it in the Oven

Bring meat to room temperature, about 10–15 minutes out of the fridge. Pre-heat oven to 325°F. Bake for 20 minutes.

Use a meat thermometer to check for your desired doneness, then remove from oven and let rest for 5 minutes. Slice and serve.

Cook it on the Grill or Cast Iron Pan

Remove steak from refrigerator 20 minutes before cooking to bring to room temperature.

Remove steak from package and blot dry with paper towel. Preheat your grill or cast iron pan to medium high and add high-heat oil to coat the pan or grill. Sear steak for 2 minutes, then flip.

Cook an additional 2 minutes then flip again, cooking for a total of 8 minutes (4 minutes per side) for medium rare. Use a meat thermometer to determine internal temperature, 125-130°F for medium rare. Let steak rest for 5 minutes then slice across the grain and serve.

Cook it using the Reverse Sear Method

Remove steak from refrigerator 20 minutes before cooking to bring to room temperature.

Remove from package and blot dry with paper towel. Preheat oven to 250°F. Put steak on a rack placed on a baking tray. Cook steak in oven for 20 minutes.

Use a meat thermometer to determine internal temperature, remove from oven when steak reaches 110-115°F. Preheat your grill or cast iron pan to medium high, coat pan or grill with a high heat oil. Sear steak for 1 minute per side for medium rare. Let steak rest for 5 minutes then slice across the grain and serve.

Cook it using the Sous Vide Method

Remove steak from package and with paper towel. Season on both sides with salt and allow meat to come to room temperature before cooking, about 20 minutes.

Fill a large pot or Sous Vide vessel with hot water and attach your circulator. Set temperature to 135°F. If you use hot water it should take about 10 minutes to reach 135°F.

When temperature reaches 135°F place steak in cooking bag and seal the bag halfway. Slowly lower bag into the water to slowly push out the air in the bag. As you submerge the bag, start to zip the closure, finishing closing right before the water level reaches the top of the bag. The meat should stay submerged and no water should flow in to the bag. You should be able to do this without touching the hot water. Do be careful to not burn your hands, however 135°F should just feel hot, not scalding.

Sous Vide the steak for 55 minutes. Check internal temperature with a meat thermometer. For medium rare meat you want a reading around 120 as the meat will continue to cook. Blot meat dry with a few layers of paper towel and rub with a few drops of high heat oil.

Preheat a cast iron pan over medium high heat and sear about 1 minute per side, let rest for 5 minutes then slice across the grain and serve.