Grass Fed Beef Flank Steak (Approx. 1 kg) Victoria as harvested under the

Victoria as harvested under the Barengi Gadjin Land Council

After 15 minutes reduce the heat to 200 degrees celsius and let it cook for a further 25 to 30 minutes and check the temperature

Turn it over once and back twice to get the criss cross grill marks that caramelise the meat and give a good char

Two steaks per tray

Grass Fed Beef Flank Steak (Approx. 1 kg) Victoria as harvested under theFlank steak is a large flat cut of beef from beside the skirt steak. It has a coarse grain and is strong in flavour. It is a favorite bistro cut of beef in France as is known as a Bavette steak, cooked fast and eaten rare to medium rare. Often serviced with a sauce. Cooking Instructions Rub a flank steak with olive oil, season it with salt and pepper and slide it onto a hot pan or on the grill. Cook on a high heat for 2 minutes on one side and 1