With an open muscle structure and strong beefy flavours similar to Bavette, the leaner Flank is a great cut for marinading then quickly grilling.
Laying right against the Bavette it is similar in many ways but require a little more tenderising, and this is where a marinade will help. We suggest you marinade for 1-4 hours in one of the many delicious New Zealand craft beers of your choice and then quickly sear on a very hot grill,. Make sure you don’t overcook it; medium-rare is perfect, and slice against the grain.
Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.