Description

Whether you choose to serve the steak with tortillas or as an easy make-ahead for enviable packed lunch salads, fajita steak is an affordable and delicious cut of beef, ready for marinating and quick cooking. It has a very distinctive muscle grain which creates an interesting texture. Great beefy flavor and a consistent flat shape have made this a popular grilling steak. Slicing the meat across the grain is important for yielding the most tender bite. 44 Farms beef is 100% pasture-raised and hormone and antibiotic-free.

  • Pasture-raised
  • Hormone-free and Antibiotic-free
  • Paleo/Keto/Whole 30

Easy to prepare and full of flavor, fajita steak is delicious in grain bowls, salads, or marinated and grilled.  For the ultimate fajitas, combine ⅓ cup lime juice, ¼ cup fresh pineapple juice, 2TB Worcestershire sauce, 3TB olive oil, 1TB minced garlic, 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, ½ tsp red pepper flakes, salt, pepper, and chopped cilantro in a gallon-sized zip-top bag with the steak. Seal and massage bag until meat is fully coated, then refrigerate for at least 3 hours and up to 10. Remove from the refrigerator 30 minutes prior to cooking. Add the steak to a very hot pan and fry on each side for about 3-5 minutes for medium-rare. Allow steak to rest on the side for several minutes tented with a piece of foil before slicing the meat against the grain into thin slices. Serve with roasted onions and peppers, salsa or guacamole, and tortillas.


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Beef, Flank Steak

$13.99
per lb

1.50 - 2.50 lb avg

Whether you choose to serve the steak with tortillas or as an easy make-ahead for enviable packed lunch salads, fajita steak is an affordable and delicious cut of beef, ready for marinating and quick cooking. It has a very distinctive muscle grain which creates an interesting texture. Great beefy flavor and a consistent flat shape have made this a popular grilling steak. Slicing the meat across the grain is important for yielding the most tender bite. 44 Farms beef is 100% pasture-raised and hormone and antibiotic-free.

  • Pasture-raised
  • Hormone-free and Antibiotic-free
  • Paleo/Keto/Whole 30

Easy to prepare and full of flavor, fajita steak is delicious in grain bowls, salads, or marinated and grilled.  For the ultimate fajitas, combine ⅓ cup lime juice, ¼ cup fresh pineapple juice, 2TB Worcestershire sauce, 3TB olive oil, 1TB minced garlic, 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, ½ tsp red pepper flakes, salt, pepper, and chopped cilantro in a gallon-sized zip-top bag with the steak. Seal and massage bag until meat is fully coated, then refrigerate for at least 3 hours and up to 10. Remove from the refrigerator 30 minutes prior to cooking. Add the steak to a very hot pan and fry on each side for about 3-5 minutes for medium-rare. Allow steak to rest on the side for several minutes tented with a piece of foil before slicing the meat against the grain into thin slices. Serve with roasted onions and peppers, salsa or guacamole, and tortillas.

44 Farms

44 Farms was founded in 1909 by Sherwood and Josie McClaren, great grandparents of current owner Bob McClaren. For nearly a century, 44 Farms produced crops and raised cattle. Bob has fond memories of visiting his grandparents on the family farm during his childhood. When the opportunity arose for Bob to run 44 Farms, he jumped at the chance and brought together some of the finest cattlemen and range and production managers in the business. 44 Farms not only produces the finest steaks, but is also recognized as one of the premier Black Angus producers in the country. It is a working ranch, not a factory. The ranchers here know and evaluate every animal they raise - and they know the land and its capabilities. 44 Farms manages for sustainability. By emphasizing livestock health and responsible pasture management, they improve both: cattle help maintain the pasture's natural balance; in turn, the diverse grasses combine to provide top-notch nutrition for the grazing cattle.

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