About the Flank Steak
His roommate when he worked on Wall Street, an intermittent vegetarian of Italian descent, told him that everyone needs a “signature dish.” Hers oscillated between Risotto Milanese and marinated flank steak. Flank, she said, was a crowd-pleaser. Some nights he came home from the gym to find her stirring rice in a meditative trance using a wooden spoon that had belonged to her Nonna. If the flank was resting on the cutting board, he always poached a couple of slices on the way to the shower. He can remember the bag of Arborio from DiPalo’s on Grand Street taking up the entire pantry cupboard, and the occasion of yet another final meal celebrating the end of her meat-eating habit when she gifted him her secret flank steak marinade recipe. It took years—and Mishima Reserve Wagyu—to shake the sense that his version was a mere forgery.
- Kuroge Washu bulls raised in the U.S. and bred with American cows
- No added hormones or growth promotants of any kind
- Hand-cut by our master butchers
- Individually wrapped
- Product ships with dry ice to arrive frozen or chilled