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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Flank Steak

$17.99
per lb

1.50-2 lb avg each

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.

K & C Cattle Co. or 44 Farms

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