Flat Iron steak

Any flat iron steak aficionados. Looking to grill one out.

 

I love flat iron steaks.
What are you looking for exactly?

 

Just grilling it out on a gas grill. Just something tasty and hopefully tender.

 

This recipe looks good...

http://allrecipes.com/recipe/perfect-flat-iron-steak/

 

Cooked a flat iron Saturday night, next time I'll spend a couple more bucks and get a flank steak instead.

 

I thought these were basically the same. What is the difference. At anyrate I am becoming to really like these steaks whichever one it is..

 

Just had an awesome skirt steak cut up in a salad with hard boiled egg. Fruit salad for dessert.

 

I typically make it with a tequila lime marinade in a cast iron skillet and make fajitas. Cooking it without the marinade in a cast iron skillet is pretty tasty too, especially in the morning with some eggs and toast.

 

18 years ago I worked for IBP once Iowa Beef Processors now Tyson, still interested in all the meat cuts and where they come from.

If sold correctly the flat iron steak is a muscle within the Chuck Clod so from this thing. Usually never available whole at a store



Thre are 4 muscle in the clod including what is called the flat iron. In the picture below there is a tough gristly tissue that should always be trimmed away. Don't buy steaks looking like that, unless you plan to trim that vein out. The muscle is long and should be split making 2 pieces that then start looking more like a flank steak.



Here is one of 2 pieces you get after splitting. It was then cut into 3 pieces

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Flank steak is another thing all together and comes from the hind quarter in front of the hind leg all the way down on the belly.



Skirt meat comes from the plate.

 

I must say that since starting this thread I grill a truly very awesome flat iron / skirt steak.

 

So what's your method, grill it just like a ribeye, or marinade, or what. I make a lot of salads usually Ceasar's with steak on top. I usually just buy a full primal of ribeye or strip at Costco and slice them however I want.

 

i sprinkle salt, pepper, onion powder on both sides several hours before I take it out of the fridge. Then I let it sit out for 30 minutes, then I beat the meat lightly. Fire up the grill to really hot. Then slam that thing down on the grates. Last night it was cold out so I did if for about 9 minutes a side. I close the lid for a while to ignite that grease and It chars it up nicely.

 

Flat iron to me:



Notice no center gristle, they are about 10-14" long, 5-7" wide. Different than the pics in post 9. They were 'invented' in 2007 when some college was looking for new pricey cuts that were really really good.

Here is a great video on how they cut it.

https://www.youtube.com/watch?v=3tBD7zHhH8M

Prime flat iron in Vegas is $12-$14 a lb, they weigh in at 1.3 to 2 lbs each, a 2lb'er is a huge one.

Marinade in a wine reduction with beef stock, can't remember the French name, I get it in a carton. Cook to med rare fast on a hot grill, slice against the grain on a diagonal and put some chimichuri sauce on it. Ohhh yea!!!

 

in my experience its best to marinade these cuts of meat for several hours in some kind of acid. i normally use lime juice, fresh lime juice and add spices to that like salt and pepper, fresh garlic and onions. then grill very hot only a few minutes per side, let it rest for 10 minutes then slice on the bias

 

That's the spice mix I do for pork tenderloin. Alton Brown has a great recipe.

 

Smoked flatiron is awesome!!!

A little bit of seasoning and a scoop of butter on top

 

I have learned through the 'Internets' that post #9 is a flat iron steak, just not separated like in the vid I posted.

Smoked? Isn't it a steak? How do you 'smoke' it in a smoker at low temps?

 

You beat your meat...

Infantile, I know!

 

Yeah at like 225-250 with white oak

 

Knew that was coming. Get it? Coming? Spelled wrong, I know