Very tender cut from thigh. Similar to a flank steak. Great for grilled or pan-seared steak, kebabs, and fajita steak strips. The flat filet is unique in that it has a thin layer of fat on top which adds to the taste and moisture. Select cuts ranging from 6 oz to 18 oz.
- For optimal flavor and consistency, grill (or pan fry) the Flat Filet to an internal temperature of 125-130F degrees.
- Then wrap in foil and let the filet rest for 5 to 10 minutes. This will allow it to continue to cook and marinate in its own juices.
- You can also cook the Fan Filet to medium (130-140F degrees) if you prefer.
- For seasoning, you can go simple (olive oil, salt, pepper), use a dry rub, or use a marinade—whatever you prefer.
Also, try our new Fajita Marinated Emu Flat Filet!
|Emu Flat Filet 100g (%DV)||
Beef Flank Steak 100g (%DV)
Source: USDA FoodData Central