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Jul 27, 2014 04:12 AM

Pork Flatiron steaks

I recently found these for a ridiculously low price at the Mckinnon's in Danvers, MA and can't tell you how impressed I am. I threw them into a jerk marinade overnight, grilled them then cut them on the diagonal like a London broil. Unbelievably tender and very flavorful. If anyone else has any experience with this relatively new cut, please let us know any alternative ways to prepare them. If you don't, get some and experiment.

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  1. I recently had this cut at Hoffmann's Grill in San Francisco. They had just grilled up the steak, sliced on the diagonal, and added a cider/mustard reduction sauce. The result was a very tender, very flavorful steak -- much better than the average chop.

    1. No, but I am reminded of a specialty of Chicago's Polish butchers, "pork cutlets", which are thin boneless pork chops put through the cubing machine (like cube steak). They fry up in a minute and melt in your mouth.