Beef Flank Steak, Chilled, Vacuum-Packed

Beef Flank Steak – Rich Flavour and Distinctive Texture

Flank Steak from carefully selected Latvian beef – a relatively lean, richly flavoured cut with distinctive long muscle fibres. Wet-aged for at least 15 days and ideal for grilling, pan-searing and versatile restaurant dishes.

Flank Steak comes from the abdominal flank region of the animal, specifically the Rectus Abdominis muscle. It is recognised by its broad, relatively flat shape, clearly defined muscle grain and bold natural beef flavour.

Unlike Ribeye or Striploin, Flank typically contains less intramuscular fat and has a firmer, more pronounced fibre structure. These characteristics make it particularly suitable for grilling, marinating and serving in thin slices.

When properly cooked and sliced against the grain, Flank offers an excellent combination of flavour and texture.

Versatile Culinary Uses

Grilled Flank Steak. An excellent choice for charcoal or gas grilling. High heat creates a flavourful crust, while careful cooking helps retain juiciness.

Pan-Seared Flank. Ideal for a hot cast-iron pan, finished with butter, garlic, thyme or rosemary.

Fajitas and Tacos. Flank is especially popular in Mexican and Tex-Mex-inspired dishes. Slice the cooked beef thinly and serve with tortillas, vegetables and sauces.

Steak Salads. Thinly sliced Flank pairs beautifully with rocket, tomatoes, grilled vegetables and light dressings.

Steak Sandwiches. Its pronounced beef flavour makes Flank an excellent choice for premium sandwiches with caramelised onions, fresh vegetables and herb sauces.

Asian-Inspired Dishes. Flank can also be thinly sliced for quick stir-frying with vegetables and aromatic sauces.

Flank absorbs marinades well, although carefully selected beef can also be enjoyed simply seasoned with salt and pepper.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

The beef used for our Flank Steak is wet-aged for at least 15 days under controlled conditions.

Ageing promotes tenderness and helps develop the meat's natural flavour. Flank retains its distinctive muscle grain, making proper cooking and slicing especially important.

How to Cook Flank Steak

Flank is particularly well suited to relatively quick cooking on a hot grill or in a frying pan.

Pat the steak dry, season with salt and freshly ground black pepper, and sear on both sides until a flavourful crust develops. Adjust cooking time according to the thickness of the meat.

Suggested internal temperatures by preferred doneness:

• Medium Rare: 54–57°C

• Medium: 60–63°C

These temperatures describe steak doneness and are not universal food safety guarantees.

Measure the temperature in the thickest part of the meat. Allow the steak to rest for approximately 5–10 minutes after cooking.

Important: Flank has a particularly pronounced muscle grain. For a more tender eating experience, slice the cooked steak thinly against the grain.

Serve with chimichurri, grilled vegetables, roasted potatoes, fresh salads or spicy sauces.

Product Information

Cut: Flank Steak – Rectus Abdominis muscle from the abdominal flank region.

Product type: Beef Flank Steak.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.