Flank 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 structure that holds its shape on the grill. This makes it the absolute best cut for holding up to bold marinades—think soy sauce, citrus, or chimichurri—without getting mushy. It grills to a beautiful char while keeping a juicy, pink center. Why It’s a Staple: It feeds a crowd (perfect for fajitas or steak salads) and delivers that pure, iron-rich beefiness that only comes from pasture-raised cattle. The Specs: Brand: Standing Stone (in partnership with NGM) Cut: Flank Steak (Boneless, trimmed) Source: North Georgia Meat Company Diet: 100% Grass-Fed & Grass-Finished Portion Size: Avg 1.5 lbs 🔥 The Chef’s Method: This steak is lean, so do not overcook it. Score & Soak: Lightly score the surface in a diamond pattern and marinate for 2-4 hours. High Heat: Grill hot and fast (4-5 minutes per side). The Slice (Crucial): You must slice this steak thinly and against the grain. If you cut with the grain, it will be chewy. If you cut against it, it melts in your mouth. Target Temp: Medium-Rare (130°F).
