• An Australian Wagyu Flank Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.
  • An Australian Wagyu Flank Steak with salt and chef's knife on a black slate, isolated on black background.
  • A Raw Australian Wagyu Flank Steak rests on a black slate surrounded by salt, pepper, rosemary, garlic, and complemented by a glass of red wine on a dark surface.

Australian Wagyu | Flank Steak

Australian Wagyu | Flank Steak

$35.00
$35.00
Sale Sold out
Product Description
Weight Weight: 8 oz
Grade Grade: View Scoring BMS 8-9
Origin Origin: Australian
Processing Processing: Hand Cut by Artisan Butchers

Australian Wagyu | Flank Steak | BMS 8-9 | 8 oz

Indulge in the exquisite flavors of Destination Wagyu's Australian Wagyu Flank Steak. This 8 oz gem, boasting a remarkable Beef Marbling Score (BMS) of 8-9, is celebrated for its outstanding marbling, resulting in a melt-in-your-mouth texture and a rich, complex flavor profile. Sourced from the finest Australian Wagyu cattle, this cut exemplifies the high standards and pastoral excellence of the region, making it a true testament to luxury in the culinary world.

A Cut Above the Rest

Our Australian Wagyu Flank Steak is not just a meal; it’s an invitation to savor the finer things in life. The exceptional marbling ensures that each bite is infused with buttery juiciness and depth of flavor, setting it apart from ordinary steaks. This cut is hand-selected for its luxurious qualities, promising an unforgettable dining experience that will elevate any occasion.

Unmatched Quality and Flavor

The Flank Steak is prized for its perfect balance of tenderness and robust flavor. With a high marbling score of 8-9, it guarantees a melt-in-your-mouth experience that offers a symphony of rich, beefy flavors that are truly unmatched. Each steak is expertly prepared by our master butchers to ensure the highest quality.

Wine Pairings

Enhance your culinary experience with these complementary wine options:

  • Pinot Noir: A subtle and earthy Pinot Noir with low tannins and fruity flavors complements the rich, buttery Wagyu steak without overpowering it.
  • Malbec: This wine’s dark fruit flavors and velvety texture enhance the savory depth of the Flank Steak.
  • Syrah/Shiraz: With its spicy undertones and full body, this wine beautifully complements the robust flavor profile of the Wagyu.
  • Merlot: A softer option that balances well with the steak's buttery texture while adding fruity notes.

Bring home Destination Wagyu's Australian Wagyu Flank Steak today and discover why this cut is favored by discerning diners. Savor its richness, tenderness, and unparalleled flavor that make it a standout choice for any meal! You have great taste!

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An Australian Wagyu Flank Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.

Australian Wagyu | Flank Steak

$35.00

How to Cook

Ingredients

Australian Wagyu Steak
Australian Wagyu Steak
Freshly Ground Black Pepper (optional)
Freshly Ground Black Pepper (optional)
Sea Salt
Sea Salt

Utensils

Sharp Chef’s Knife
Sharp Chef’s Knife

For slicing the meat cleanly and precisely.

Meat Thermometer
Meat Thermometer

Essential for checking the internal temperature of the meat.

Cast Iron Skillet
Cast Iron Skillet

Perfect for searing and maintaining even heat.

Tongs
Tongs

Ideal for flipping and handling the meat without piercing it.

Instruction

1. Prepare the Steak:

Remove the flank steak from the refrigerator and let it sit at room temperature for about 30-45 minutes before cooking. This ensures even cooking.

2. Preheat Your Cooking Surface:

Preheat a grill, cast-iron skillet, or stovetop grill pan over medium-high heat.

3. Sear the Steak:

If grilling, place the steak directly on the grates. Cook for about 4-5 minutes on one side, allowing it to develop a nice sear.

If using a skillet, add a tablespoon of high smoke-point oil (like canola or grapeseed) and heat until shimmering. Add the steak and sear for about 4-5 minutes.

4. Flip and Continue Cooking:

Flip the steak and cook for an additional 3-5 minutes. For medium-rare, aim for an internal temperature of around 130°F (54°C).

5. Rest the Steak:

Once cooked to your desired doneness, remove the flank steak from the heat and let it rest for 5-10 minutes on a cutting board. This resting period allows the juices to redistribute for maximum tenderness.

6. Slice Against the Grain:

Flank steak is best served sliced against the grain. This helps break up the muscle fibers, resulting in a more tender bite. Cut into thin strips and serve.

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