We cured these pasture-raised Black Angus flank steaks under our bloody mary marinade--rich with piquillo and Calabrian peppers, sundried tomato, lime, Worcestershire sauce, and more--before slow smoked them over whole hickory logs.
Fully cooked and ready to simply reheat and serve (see easy instructions below). Keep Refrigerated, or freeze for longer storage.
Slice against the grain for your steak sandwich topped with Sambal Cheese. Pair with our 'Nduja Stuffed Bloody Mary Brined Gordal Olives
Available in your choice of sizes:
- Petite: about 0.75 - 1.3 lbs
- Grande: about 1.3 - 1.8 lbs
Ingredients: flank steak, olive and pepperoncini brine, sweet soy sauce, tomatillo, tomato puree, hot sauce, horseradish, piquillo peppers, Calabrian chili powder, celery salt, sundried tomato, lime, Worcestershire sauce
Reheating instructions: Remove from package and allow to come to room temp. Heat grill or oven to about 375F. Wrap flank steak loosely in tin foil and warm it in oven/grill until internal temperature reaches your desired temperature (we like it at about 135F to maintain medium-rare finish, but take it to 140F - 155F if more doneness is preferred). Remove from heat allow it to rest covered for about 5-10 minutes before slicing against the grain.