Flat Iron Steak?
- Candy Sep 27, 2006 08:26 PM
I picked up a flat iron steak yesterday and have never seen one available before around here. Any suggestions for preparation? Marinate & grill? This is a new cut for me. I know it is a shoulder cut. The package says tender and juicy. Any experts on this cut?
Flat iron steaks are great-- there is sometimes a band of gristle that needs to be removed, but usually that is done by the butcher/meat guy. They're great marinated and grilled, and have a really good beefy flavor so marinating is not essential. The big thing is to not cook it past medium (I like mine medium-rare) or it will turn into shoe leather.
I got a bunch of them a month or so ago, so have been experimenting. It's from the chuck blade and is actually a new cut that they just came up with. I've been marinading with whatever, and grilling 5 minutes or less per side, then slicing on diagonal, they come out really juicy and beefy. I don't want to say it's like filet mignon when left over exactly, but the slices the next day are great on a sandwich or fajita, definitely better than flank steak.
Publix has carried this cut for around a year. A lot more tender than flank or skirt & a great beef flavor for the price. A good steak alternative when on a budget.
These were always a well kept secret with the butchers. They were called, by our family butcher years ago, chicken steak.
they are great on the grill and are very tender. they are alo much different than either flank or skirt or hanger steak.
Once you've had them, you'll be looking for them all the time.
This is one of my favorite cuts, it is, indeed, very tender and flavorful. Anything you can do with a flank or cube steak you can do with a flat iton. This is my most frequent preparation.
The Dining Divas Flat Iron
Sea salt to taste
1 tsp, cracked grd. black pepper
1 tsp. cayenne pepper
1-2 Tbls. oil
1 medium red onion
2 or 3 garlic cloves minced
1/2 cup beef stock or broth
1/2 cup red wine
1 Tbls. Dijon mustard
Season both sides of the flat iron with sea salt to taste. Spring 1/2 teaspoon of the black pepper and cayenne on each side of the flat iron and set aside. You can actually do this step a few hours in advance. Wrap and refrigerate. Preheat oven to 350*
In a saute pan large enough to hold the steak heat the oil until very, very hot, just below smoking. At steak and sear on one side for a 2-3 minute, flip and sear on the second side. Remove flat iron to an ovenproof dish (I use an old pie tin) and put in the oven. Leave any remaining oil and drippings in the saute pan.
Depending upon how done you want your flat iron, let it cook in the oven for 5-10 minute before starting the onions. Heat the saute pan with oil and drippings so that it is very hot. Add the red onions and saute over high heat for 1-2 mintues, then add the minced garlic. Reduce heat to medium and cook for about 7 or 8 mintues. Add beef stock, red wine and dijon mustard. Bring to a simmer and reduce, about 5 minutes. You're looking for more onions than sauce, but if you perfer more sauce, just reduce it less.
Remove flat iron from the oven and let it rest on a cutting board. Pour any accumulated juices into the onion mixture, there is usually about 1/3 cup of accumulated juice. Slice mean across the grain. Serve steak slices topped with the onion sauce. This goes really well with garlic mashers. Bith the flat iron and the sauce reheat very well.
I can usually get 2 meals for 2 people out of 1 flat iron. It ranges from $8.99 - $10.99/lb in San Diego (butcher price not the supermarket), so getting 2 meals out of one flat iron makes it a realtive good bargain for us.
If you have a friendly butcher/meat cutter, when chuck roasts are on sale, have him cut one about 5-6 inches thick. Cut the meat up for pot roast, stew or ground chuck, but cut out the muscle that is about 5 in long and 3 in wide, that has a large piece of gristle running through the middle. The gristle separates the two flatiron steaks. Cut the piece in half along the gristle so that you have two steaks, about 1 1/2 in thick and 5 in long, 3 in wide.
The part of the chuck that the flat iron comes from is the top shoulder roast. Yeah there is a really thick piece of connective tissue running in the middle of the roast to seperate it in to a top and bottom flat iron. There still is a lot of silver skin connective tissue running in that roast. I like them but I really like the flavor of a skirt or flank over the flat iron.
My corner grocery store started carrying these steaks a few weeks ago. I usually grill them with a little worstershire (sp?) and montreal seasoning rub. They are so tender you don't need to do too much to them. I'd like to do a sauteed steak next time. My grocery store sells them in family packs, so I froze some and found that they freeze well.
I cooked the flat iron steak for the first time tonight. Everyone thought it was so tender and juicey. I just put salt and pepper on them and put them on the grill. Would definetley cook these again.
the flat iron is a great cut! it been my fav. for some time now always tender and juicy and i dont feel a need to marinate it at all... to me you marinate a bad cut or a tough steak and this is niether... montreal steak seasoning touch of season salt and a lil onion powder and a lil garlic powder just my pref. but the steak doesnt need seasoned at all... Kroger is the only one i know who sells them
I love flat iron steak. I found by just trial and error that the best way to cook is to use a marinade like Moore's or Dales, (Moores is better).
1/4-1/2 cup marinade,( You can add more or less as needed)
match the above with the same amount of beef broth.
add 1/4 cup Worcestershire sauce
blend with wisk
season steak with tenderizer and seasoning as desired
place in covered pan in fridge for a minimum of 30 minutes
cook on grill to doneness
times vary due to grill and method of cooking (I prefer charcoal)
For best results, thin slice and serve with your favorite steak sauce for dipping