44 Farms Flank Steak, Parsley, Cilantro, Basil, Thyme, Dill, Oregano, Crushed Red Pepper, Garlic, Onion, Cumin, Salt, Citric Acid

Remove steak from refrigeration 30 minutes before cooking to temper to room temperature.

Remove steak from bag, discarding excess marinade. Place a non-stick pan or well-seasoned cast iron skillet over med-high heat. Season steak with salt and oil the pan. If grilling, oil the steak. Sear steak on each side until it gains good color, about 5 minutes per side.

Once steak is cooked to the desired temperature (pull at an internal temperature of 120°F for rare, 130°F for mid-rare, 140°F for medium, 150°F for mid-well, and 160°F for well-done) allow to rest on a cooling rack for 10 minutes before slicing against the grain and serving.

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