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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!

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    3 Replies
    1. re: filth

      Thanks so much! Next time try not to be so obnoxious, that thread is 2 years old.

      1. re: Diane in Bexley

        To be honest, i think it would be wasted in a fajita recipe. Its very tender, so I'd lean toward eating it as a steak.

        1. re: Diane in Bexley

          Here is how I did mine, and it was delicious, and the thread isn't even a year old, lol!


      2. 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.

        1. 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.

          1. 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! ;-)

            1. 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.

              1. Sure, you can use it in Fajitas. Here's a method for preparing it that you might want to try:

                Flat Iron Steak from the Grill

                1 medium onion, finely chopped
                3 cloves garlic, minced and mashed
                1 tsp dry mustard
                ½ cup soy sauce
                1 tsp ginger, chopped and mashed
                ½ cup red wine
                ½ tsp ground black pepper
                Using a sharp knife with the blade angled at approx. 45 degrees from vertical, lay the flat iron steak flat on a cutting board and cut, across the grain, into 1 inch strips.
                Place the steak strips into a plastic “zip lock” bag.
                Mix the listed ingredients together, pour the mixture into the bag with the steak strips and seal the bag. Place the bag in the refrigerator. Allow to rest one hour before turning the bag over (to ensure all the meat gets full contact with the marinade) and allow the bag to remain in the refrigerator for another hour.
                Heat your grill to high temperature and clean and oil the grate. Reposition the coals (or turn down the burner on a gas grill) to provide medium heat.
                Use a pair of tongs to remove the meat from the marinade. Place the meat on a platter; discard the marinade.
                Using the tongs, place the meat pieces on the grill. Once it contacts the grill do not disturb it; allow it to sear. After one or two minutes, gently nudge the meat. When it moves freely (does not stick to the grate) and beads of moisture form on the top surface it is time to turn the meat pieces over.
                Turn the meat pieces over, sprinkle with chopped fresh rosemary and cook an additional 2 – 3 minutes or until done. Test the meat for doneness when moisture pools on top of the meat surfaces.
                Remove the meat strips from the grill when cooking is complete. Allow to rest for 3 – 5 minutes; top with finely chopped scallions or finely chopped rosemary leaves.

                1. I cut my own Flatirons whenever chuck roasts are on sale. Here's a good link:

                  Viola! Flatirons for less than half off the retail price. The trick is to buy chucks as close to the shoulder as possible and about 3 inches thick.

                  1. I found out about that steak last summer, but had to go to a butcher to buy it. Now, Kroger has it all the time. I love it, as it is lean, but very tender. I marinate it in olive oil, garlic,parsley,rosemary,red wine, s&p and a little dry mustard, for about and hour. I score it on top first. Put it on a grill for about 3 min.a side, for med. rare, let it rest for about five minutes, and slice thin. Wonderful!