Grass fed and finished | Pasture raised | No added hormones or antibiotics
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Grass fed and finished | Pasture raised | No added hormones or antibiotics
Remove Barbacoa Flank Steak from refrigerator and let it come to room temperature, 10-15 minutes.
Heat outdoor grill to direct medium high heat, 400-425°F.
Brush steak lightly with high heat oil and grill, about 4 minutes per side for medium rare, or to your desired doneness.
Use a meat thermometer to check the temperature. Remove from heat and let steak rest for 5 to 10 minutes.
Slice steak against the grain and serve.
Heat a large kettle of water with a sous vide circulator to 131°F.
Remove steak from package and place in sous vide bag.
Immerse bagged steak in water bath and secure tot he side of the kettle with a clip.
Place in heated water bath for 90 minutes.
Remove steak from sous vide and blot with paper towel. Sear in a cast iron pan or grill for 1 minute per side.
Slice against the grain and serve.
Internal Temperature | Temperature |
RARE: | 122°F |
MEDIUM RARE: | 129°F |
MEDIUM: | 135°F |
MEDIUM WELL: | 145°F |
Use a food thermometer to check for the coolest spot. Let the Barbacoa flank steak rest for 5 minutes. To serve, slice sirloin against the grain into thin strips.
Serving size 4 oz (112g)
Servings per container 2.5
CALORIES 150 |
Amount / Serving | % DV* |
Total Fat 6g | 8% |
Saturated Fat 2.5g Trans Fat 0g | 13% |
Sodium 1130mg | 49% |
Cholesterol 50mg | 17% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 0g Includes 0 Added Sugars |
|
Protein 23g |
|
Vitamin D 0ug | 0% |
Calcium 16mg | 2% |
Iron 2mg | 10% |
Potassium 688mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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