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Flat Iron Steak?

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?

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  1. I think you cook it like flank steak. I'm envious -- have looked for these to no avail. Where did you find it?

    3 Replies
    1. re: pikawicca

      Kroger had a bunch of them yesterday.

      1. re: Candy

        They had 'em last week, too. I'd never seen them in this part of the country before, either.

      2. re: pikawicca

        I get mine at Foodlion and Harris Teeter. I love them and they taste great

      3. 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.

        1. Cook it like skirt or hangar. It's a newish cut, from the shoulder but tender and very flavorful. I would grill lightly to rare with just a sprinkle of salt and pepper. If you want to dress it up, make a nice sauce on the side.

          1 Reply
          1. re: cheryl_h

            I completely agree. No need to marinate it.

          2. 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.