Flat Iron Steak let-down
I tried grilling flat iron steak for the first time this past weekend. After hearing great reviews of this cut of meat from CH and other online sources, I was excited.
However, I really didn't find it too special. I think flank steak has a beefier taste. Of course, it doesn't have the tenderness of the flat iron steak, but I'm OK with that. I think that if I wanted more of a "steak cut", I'd spend the extra money to buy a good thick ribeye.
I used a recipe from a recent Gourmet magazine...rubbed with brown sugar, cumin, chili powder, dry mustard, salt & pepper. Served with homemade BBQ sauce on the side (which was good). However, the meat itself just didn't have much character compard to other cuts of "grilling" beef.
The price was right ($6.99/lb), and the quality was good (bought from Whole foods), I just don't see what all the flat-iron fuss is about. Am I missing something?