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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?

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  1. pikawicca RE: Candy Sep 27, 2006 08:45 PM

    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
      Candy RE: pikawicca Sep 27, 2006 08:56 PM

      Kroger had a bunch of them yesterday.

      1. re: Candy
        jillp RE: Candy Sep 27, 2006 09:53 PM

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

      2. re: pikawicca
        griller49 RE: pikawicca Feb 20, 2013 01:02 PM

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

      3. c
        chococat RE: Candy Sep 27, 2006 08:57 PM

        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. c
          cheryl_h RE: Candy Sep 27, 2006 09:12 PM

          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
            ESNY RE: cheryl_h Sep 27, 2006 09:33 PM

            I completely agree. No need to marinate it.

          2. coll RE: Candy Sep 28, 2006 02:29 AM

            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.

            1. Non Cognomina RE: Candy Sep 28, 2006 04:51 AM

              Similar Thread on the same topic:


              1. b
                beteez RE: Candy Sep 29, 2006 03:36 AM

                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.

                1. Candy RE: Candy Sep 29, 2006 02:56 PM

                  We are having it tonight. I'll report back.

                  1. r
                    RichK RE: Candy Sep 29, 2006 05:13 PM

                    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.

                    1. DiningDiva RE: Candy Sep 29, 2006 05:59 PM

                      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.

                      2 Replies
                      1. re: DiningDiva
                        coll RE: DiningDiva Sep 29, 2006 06:37 PM

                        Wow, I paid $4.99 wholesale to get a case, and then saw the same thing (cryovac) at the local grocery store for $2.99!! Now I don't feel so bad.

                        1. re: coll
                          Candy RE: coll Sep 29, 2006 08:55 PM

                          I paid $5.99 in my grocery store.

                      2. o
                        OldTimer RE: Candy Sep 29, 2006 11:59 PM

                        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.

                        1 Reply
                        1. re: OldTimer
                          scubadoo97 RE: OldTimer Apr 20, 2008 07:57 PM

                          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.

                        2. free sample addict aka Tracy L RE: Candy Sep 30, 2006 12:32 AM

                          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.

                          1. f
                            fluffy24 RE: Candy May 30, 2007 07:08 PM

                            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.

                            1. b
                              Biggz_flatiron_luva RE: Candy Apr 20, 2008 04:18 PM

                              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

                              1. Mild Bill RE: Candy Apr 20, 2008 04:30 PM

                                It's good, but it isn't better than quality 'outside' skirt steak...
                                Not much is...

                                1 Reply
                                1. re: Mild Bill
                                  Biggz_flatiron_luva RE: Mild Bill Apr 21, 2008 03:33 PM

                                  what are you talkin about this is the flat iron movement! lol
                                  get in or gtfo... lol just kidding

                                2. mrsjenpeters RE: Candy Apr 21, 2008 04:18 PM

                                  i love flat iron steaks. i used bobby flay's coffee rub on them and it rocked.


                                  2 Replies
                                  1. re: mrsjenpeters
                                    Biggz_flatiron_luva RE: mrsjenpeters Apr 23, 2008 03:16 PM

                                    it does sound good

                                    1. re: mrsjenpeters
                                      foodsnob14 RE: mrsjenpeters Jul 25, 2009 06:12 PM

                                      These were on sale for $2.99lb at my local grocery. Thanks for the tips! I am planning on putting some java rub on it and grilling to medium rare....I can't wait!!!

                                    2. g
                                      griller49 RE: Candy Feb 20, 2013 12:59 PM

                                      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).
                                      You need:
                                      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

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