How to prep and grill a flat iron roast
I just bought a roast, which is the top and bottom flatiron steaks connected by that middle layer of connective tissue. It's about 12" long and 4" wide. Starts about 2" thick but tapers to about 3/4" at the end. My plan is to grill these as steaks. What is the best approach?
1) grill it as is, which seems like I'm stuck with that tissue
2) separate the top and bottom steaks? Can I just sort of rip them off (like pulling the skin off of fish) or do I need to cut with a knife, which seems like I'd have a decent amount of wastage?
3) just cut the whole thing into 1" thick sections, comprised of the top and bottom steak and then a layer of sinew in the middle
I think options 2 and 3 are likely easiest to grill and yield the best result. 2) seems optimal but more difficult since I need to separate the steaks myself unless people tell me it's easy 3) seems like it would work ok but then I can't exactly slice the steaks post- cooking and present nicely since I'll have already cut the grain short.
I know, I'm way overthinking it... I usually do ny strip or ribeye. But I just had a flat iron steak in bend, Oregon and it was amazing. And price wise it can't be beat. Just want to make sure I do this cut full justice my first time cooking it!
I ended up doing a hybrid... By making kabobs with the middle sinew removed. But I kept the middle section and grilled those up for myself, because I love sinew. The kabobs were a huge hit and my special pieces were right up my alley. Gotta say, flatiron may be becoming my favorite steak, given its ability to straddle tender while still retaining some chew. It's also almost impossible to over cook given the marbling.