Coorong Black - Australian - Flank Steak. MB2 Grain-Fed

𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗢𝘃𝗲𝗿𝘃𝗶𝗲𝘄
Coorong Black Angus delivers an exceptional everyday premium steak experience. Sourced from the pristine agricultural regions of Australia, these Black Angus cattle are grain-fed to achieve a reliable Marble Score of 2. This flank steak hits the sweet spot between the naturally deep, robust beef flavor of a working muscle and the subtle tenderness provided by accessible intramuscular fat. It is a highly versatile, high-value cut for home cooks looking for authentic steakhouse flavor.

𝗞𝗲𝘆 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝘀

Origin: Coorong Black, Australia.

Diet: Grain-fed to ensure consistent quality, flavor, and an MB2 marbling score.

Profile: Broad, coarse-grained muscle with a beautiful ruby color and a clean fat cap.

Value: Offers the prestige and flavor of Australian Black Angus at a highly accessible price point.

𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗥𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱𝗮𝘁𝗶𝗼𝗻
This MB2 flank is incredibly responsive to marinades, making it the definitive choice for authentic carne asada, fajitas, or Asian-inspired stir-fries. For a standalone steak, apply a generous dry rub and sear over extreme heat in a cast-iron pan or grill. Cook strictly to medium-rare to maintain its natural juices, let it rest for at least ten minutes, and carve into thin ribbons strictly against the grain for maximum tenderness.

𝗧𝗵𝗲 𝗗𝗲𝗳𝗶𝗻𝗶𝘁𝗶𝘃𝗲 𝗙𝗹𝗮𝗻𝗸 𝗦𝘁𝗲𝗮𝗸 𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Flank steak features a coarse, open muscle structure that absorbs liquid flavoring better than almost any other cut. Because the Coorong MB2 is a leaner option, an acid-based marinade will actively break down the muscle fibers while adding incredible depth. This high-impact recipe is guaranteed to deliver restaurant-quality results and drive repeat purchases.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1/3 cup soy sauce

1/3 cup fresh lime juice

1/2 cup olive oil

4 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon coarsely ground black pepper

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Combine the soy sauce, fresh lime juice, olive oil, minced garlic, cumin, and black pepper in a large mixing bowl or a heavy-duty resealable bag.

Submerge the Coorong flank steak entirely in the mixture.

Seal and refrigerate for a minimum of 4 hours. For the absolute best tenderizing effect, let it marinate for a full 12 to 24 hours.

Remove the steak from the marinade 30 minutes before cooking to take the chill off. Discard the leftover liquid.

Sear over maximum heat for 4 to 5 minutes per side until the internal temperature reaches medium-rare. Rest for 10 minutes and slice thinly against the grain.