Flat Iron Steak - what to do with this cut of meat?
Sent DH to the store to get skirt steak for fajitas. He came home with Flat Iron steak, which is a cut of meat I have never seen before (that's what happens when you go to the grocery store and not the butcher who knows me!). Anyway, so now I have a 2 lb. piece, doesn't look familiar at all, what to do with this? How do I cut this? Like flank steak? Can I use for fajita recipe? Thanks!
Hi Diane - I think it could be tasty in a fajita recipe, but also is good by itself sliced thinly across the grain like flank steak. I marinated one the other day with a combination of chopped garlic, ginger spread (kind of like a ginger jam, fresh ginger would work too), a bit of soy sauce, lemon juice, lemon grass paste, spring garlic tops chopped up, and red curry paste. After a quick turn on the grill it was fantastic.
marinate in any combination of soy sauce, mustard, red wine, fresh herbs, salt and pepper, garlic, bbq sauce, steak sauce, etc. grill but keep nice and rare. let the steak rest flipped over from the side it was last cooking on. slice against the grain and enjoy- in a fajita, all by itself. anyway is going to work.
I recently tried this marinade from Fine Cooking and it is fabulous- Brown Sugar and Bourbon marinade. We used flat iron steak instead of the flank steak the recipe called for, and it was great.
1⁄2 cup soy sauce
1⁄3 cup bourbon or other whiskey
1⁄3 cup firmly packed brown sugar, preferably dark
1 Tbs. Dijon mustard
1 tsp. hot sauce, such as Tabasco
It's my new favorite marinade!
(Maybe filth prefers crab and not steak! Sorry, couldn't help myself! ;-)
I'd grill it med/rare. It's a tender cut. Cut it across it's narrow dimension as you would a flank steak.
I bought a top blade shoulder roast which I was braising along with some other cuts. It was on sale for $2.99/lb. I split the roast into it's top and bottom half producing two flat iron steaks so I could remove the very tough connective tissue that runs in between these two halves and while browning the meat for braising I removed one of the steaks from the dutch oven and sliced and ate it off the cutting board. It was better than most times I've done it on the grill. It had great flavor and was as tender as tenderloin.
So don't be afraid to cut your own flat irons. It's easy to do if you have a good long sharp knife. You can see the connective tissue if you look at the end of a top blade shoulder roast. Just split above this and remove that leathery connective tissue and your done.