Flat Iron Steak
- Photograph by Jace Hentges
The Flat Iron Steak (also know as a Top Blade Steak) has been a well kept secret with butchers for years and is steadily gaining popularity in the United States, in the home as well as in restaurants.
This non-traditional cut of beef was developed in 2002 by researchers at the University of Nebraska and the University of Florida, funded by the National Cattleman’s Beef Association, to create a better cut from the top blade roast. The top blade (shoulder) is one of the two most tender muscles but has an impossibly tough piece of connective tissue running through the middle. By removing this inedible section, the Flat Iron Steak was created, revealing a steak with incredible tender marbling and deep beefy flavor.
Not only is the Flat Iron Steak prized for its rich succulent flavor, it is also economical making it a good alternative to traditional steaks or tenderloin when on a budget. However, because there are only 2 to 4 flat iron steaks per head of cattle, it is typically not on display in the meat counter. Get to know your local butcher and ask for this incredible steak by name!
Cooking
From marinades, rubs, and herbed butters, the flavor possibilities are nearly endless for this versatile cut! Like any non-loin steak, the Flat Iron benefits from marinating to enhance its texture and delicious flavor. Flat Iron Steak can be cooked with success using a variety of methods, including pan-frying or broiling. It is wonderfully suited for grilling (medium-high heat; approximately 4 minutes per side). Avoid having your grill too hot to keep from charring the outside before it heats through the middle. Regardless of your chosen cooking method, try not to cook this cut past medium to keep the steak tender and juicy.
Tips
- As a main dish, plan for 1/4 to 1/2 pound of flat iron steak per serving
- After cooking, slice the steak against the grain on a diagonal angle to keep its tender texture
- Leftover meat is ideal for salads, sandwiches, fajitas, or tossed in pasta
- The Flat Iron is very similar to any of the “Flat Steaks” so it can be used to substitute any recipe calling for Skirt or Flank Steak
Recipes:
- Flat Iron Steak with Chimichurri Sauce
- Flat Iron Steak with Pineapple Salsa
- Grilled Flat Iron Steak with Pistachio Pesto Butter
- Rosemary and Red Wine Flat Iron Steaks
- Spicy Lemon Pesto Flat Iron Steaks
Sources:
- About.com: The Flat Iron Steak – Is it really the best cut of beef?
- California State Polytechnic University: Meat Science & Processing: Flat Iron Steak 411
- Confessions of a Butcher: Flat Iron Steak, hype or heart?
- Wikipedia : Flat Iron Steak
