Flat Iron Steak!!!

[Cook Chatty Cathy]

I finally tasted and saw my 1st ever Flat Iron steak, they had them at Kroger last Sat and a lady was there giving away little samples for customers to try. I liked it and purchased one. Anyone out there care to let me know what cut it is from? And what would be best method of cooking?

Thanks for any input, Cathy

[Mama Mangia]

The beef cut is actually a top blade steak derived from the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue.


The blade chuck consists of three distinct types of meat, two of which are steaks normally sold at a premium? one of which is the Flatiron steak and is considered by many as the finest cut of beef available.

Identify the blade chuck by its two major characteristics. First, the blade-shaped bone at the top of the roast, which should not have any protuberances on it (otherwise, it is a center-cut or seven-bone chuck). Second, the words, "blade chuck" on the supermarket packaging. (This latter is less reliable.)

When you get the roast home, divide it into its three pieces, removing the bones in the process.

First, remove the meat above the blade (cut 1). This is the Flatiron steak. It is a little tough. Some prefer to use it for stir-fry or stroganoff, although many people simple halve it and cook it up as a couple of steaks.

Second, the steer has been kind enough to provide a line of fat as a guide to removing the chuck eye (2) from the remaining meat (3). Just cut along the white line to separate the steak. You may then cut the steak away from the chine bone that lies along the bottom or you can barbecue the whole thing up, bone-on. Either way, you will be eating a premium steak at hamburger prices.

[Cook Chatty Cathy]

Thank you Mamma we actually grilled it and it [the flat iron steak] was just as tasty as could be. I had no idea what a tasty cut it is. I had heard them mentioned before [right here on spice place] but never saw them or had known of them in this neck of the woods, so I was surprised to see them at Kroger. I will be buying them again!

[Mama Mangia]

Sounds like you found a new favorite!

Glad you enjoy it!!!!

I haven't made one in a while - think I'll do one soon.

[durangojo]

we have a flatiron on our menu and i marinate it in oil, garlic, red wine vinegar and old bay seasoning..grill it and top with a chimichurri sauce(cilantro, jalapenos, roasted garlic, oil)..the customers just go ga-ga..good piece of meat, reasonably priced..beats paying through the nose for filet
joey

[Cook Chatty Cathy]

Hey Thanks Joey,

I am going to prepare my next one exactly like that! The best part is making fajitas or tortillas out of the leftovers! Love cooking meat that makes enough for 2 really spectacular meals!

Cathy