Flat Iron Steaks

[HotMelly]

I just purchased a pack of flat iron steaks because they were on sale. I have never tasted one let alone cooked one...Please help, what do I do now?

[paulj]

Often there is a band of tough connective tissue in the middle. Either the cook or the dinner can trim it away.

[scubadoo97]

if the top blade roast was split horizontally then it should have been removed. I see them selling them both ways. split into two large flat iron steaks or cut the other way into multiple small steaks. Those do have the tough connective tissue still present. I can't pass up when the have top blade roasts on sale for $2.99/lb.

[paulj]

Last time I bought one it had not been split. I trimmed the tissue out, and simmered it separately till it was tender and gelatinous. I could have used the trimmed meat as a steak, but instead cubed it, and made a good chili.

[scubadoo97]

Actually excellent meat for chili. Tender enough with a good beef flavor.

[Uncle Bob]

Cook fast and furious.. Perfect for a screaming hot grill.. if available...a hot cast iron skillet if not.
I do not marinate...I'm one of those strange individuals that like the flavor of good beef!

Enjoy!

[Mother of four]

I agree with not bothering to marinate. A flat Iron steak can be very tender but, you can't let it get past medium rare, and slice it thin! Have never had any band of tough connective tissue in the middle in any of my steaks, they have always been cut out.

[twj]

In my opinion, flat iron steaks taste best when they are marinated for a few hours and then quickly seared in a super hot pan, cast iron being my vessel of choice. I've cooked it this way, then sliced it across the grain to be used in fajitas. It's a great cut and receptive to a lot of flavor in the marinade.