WAGYU FLANK STEAK IN SWEET PAPRIKA BBQ RUB — hint of chili and maple — from Tempesta Artisans, one 1.5-2lb steak
Wagyu Flank Steak in Sweet Paprika BBQ Rub One 1.5-2lb steak Pre-seasoned with Tempesta’s sweet paprika BBQ rub Each steak feeds 2-4 people
Also referred to by French butchers as the "bavette", the flank steak is tender and juicy, cut from the belly of the steer. Simply sear in a pan or on the grill for a few minutes on each side. Rest, carve, and serve!
Everyone here at Heritage Foods agrees this is the very best BBQ rub we’ve ever tasted! Tempesta has mastered the sweet twang of classic American BBQ and refined it to elegantly coat every inch of this well-marbled steak. The sweet paprika combines with a hint of chile and maple to elevate every bite. We are absolutely sure you will love the flavor!
Tony Fiasche paints with flavor. He is a master artisan — the son of an Italian family from Calabria who has been curing salumi for five generations. Tony came up the old-fashioned way, learning every job from busboy to chef at his family restaurant, before partnering with his father Agostino to launch Tempesta Artisans. They began by specializing in their tantalizing ‘nduja, a spreadable spicy Calabrian salami that is at the heart of their passion for uncompromised flavor. Tony has wonmanyawards, including the Charcuterie Masters Grand Champion in 2016, and numerous Good Food Awards.
Tony’s curing style has become fearlessly imaginative but still fiercely loyal to his family’s traditions, from the bracing peppers he sources from Calabria, to his approach to chimichurri, the Argentinian marinade which inspired him to partner with Heritage Foods to create a premium line of exclusively heritage breed charcuterie and pre-seasoned roasts.