Flank Steak is a fairly thin cut, flavorful and ideal for quick dinners. It's equally delicious marinated overnight or rubbed with salt and pepper right before cooking. Really, it's forgiving of just about anything except overcooking, so we suggest grilling it (or searing in a cast-iron pan) until just medium-rare. Let it rest for 10 minutes, then slice thinly against the grain and enjoy.
Casa Rosa Farms is an 110 acre organic family farm based in the Capay Valley. We raise California Red Sheep for both meat and wool as well as Limousin-influenced cattle, also known as Lim-Flex. We prefer Lim-Flex beef for our grass fed program because of their long rib section, calm disposition and double muscling. We find that Limousin beef have more tenderness than Black Angus when raised on our grass. We invite you to taste the difference. Read more