Flat Iron Steaks

My local Kings supermarket had these on sale for 3.99 per pound.
 

 
I marinated them in soy sauce, white wine vinegar, ginger & garlic.
 

 
Almost forgot to take a picture before it was gone! Grilled it on my Weber.
 

 
Beautiful red beets to go along with it. Cubed and roasted them in the oven with olive oil, S&P. Cut up the greens, blanched them and added them at the end of roasting.
 

 

 
 
 

Wow - that beef looks GREAT!!

Flat iron has become my favorite cut. Looks good!

Those look beautiful!
I love Flatiron steaks. Called, the second most tender steak cut after the Tenderloin, my butcher at WholeFoods in Dallas cuts them for me only when I order them. He's very careful to cut out the thick "membrane" that runs down one side of the cut. So, when I get them, they're 100% all good eating.
And, with all due respect to "agnesrob's" marinating them, they don't need to be.
I just season them and throw them in my trusty cast iron pan for a few minutes on each side. The important thing is to, let them rest for 5-6 minutes before slicing. But, anyway you do them, they're a terrific cut that's only now becoming popular. Too bad, too. That means the price will be higher soon.

Twinwillow, you're so right. Once a cut becomes popular the price will surely rise. This was my first time cooking this cut. They were great!

I've been buying these at Kroger's for the past three years and $3.99# is as cheap as they ever get.  They sell some at 6.99 and the rest at (usually) 4.99.  At least for now, they're the best "steak" buy out there.  pb

p.s. I seldom see them in the 1-1/2 pound range. They normally weigh about a pound, give or take.

I have my butcher cut them for me about 8 ounces. Perfect for me, as I live alone. However, I'm somewhat ashamed to say I pay $6.99 LB. for them.
And yes, they are the best steaks out there-for the money.

  I have been using the " Flat Iron " cut of beef for a few years now and I use them in a lot of applications. They broil very nicely! I have also pan seared them, used them in Stroganoff, Chili, and other stews with great success. I have seen them in 1-2 lb. packages already seamed ( the membrane removed ). One of the best cuts of steak for the price!
 JMHO

David O.

Looks great. Perfectly cooked.

Somebody want to tell us where on the cow these things are located... Looks a bit like a flank steak to me...

Cheers, John 

seafarer john


Somebody want to tell us where on the cow these things are located... Looks a bit like a flank steak to me...

Cheers, John 

Definition: Probably one of the must under appreciated steaks, the Top Blade Steak may be more commonly called the "Flat Iron Steak". This tender and flavorful little steak is cut from the top blade roast and comes from the chuck primal. Perfect for the grill (or broiling) this steak has such a great flavor that it requires no real seasoning. Tender enough to cook through medium without a marinade (though I would if I were force to cook this beyond medium). This is a perfect steak on it's own.

Also Known As: Flatiron Steak, Top Boneless Chuck Steak, Petite Steak, Lifter Steak, Triangle Steak, Book Steak, Chuck Clod Top Blade, Butler Steak, Shoulder Top Blade Steak

  Thank you porkbeaks for the lesson! I knew that it was a chuck steak but didn't know where exactly from the cow it came from.

David O.

seafarer john


Somebody want to tell us where on the cow these things are located... Looks a bit like a flank steak to me...

Cheers, John 

From Ask the Meat Man:
Shoulder Top Blade (Flat Iron) Steak – Cut from the Chuck. This shoulder top blade steak is cut in a way that eliminates the connective tissue that runs through the center. Each half resembles a flank steak in shape. These pieces are cut crosswise into individual steaks.
 
Top blade is also known as Flatiron steak, probably because the untrimmed cut has a triangular shape, reminiscent of the solid irons once used to press clothing. Top blade steak is cut from the chuck, a heavily exercised part of the beef animal. Less tender than the premium steaks, top blade steak is still the best of the chucks. The great advantage of top blade and the other chuck steaks is their combination of good flavor and economical price.
http://www.askthemeatman.com/flat_iron_steak.htm

Thanks for the responses. A chart in my Joy of Cooking shows that top portion of the chuck as being a pretty good piece of meat for broiling - it seems to be the one they call a top blade steak.

Cheers, John 

agnesrob, I realize that this line of messages is supposed to be about the Flat Iron steak...of which it does look wonderful. I just wanted to add, that the beets and beet greens looks perhaps better than the steak, if that is at all possible.

Thanks, Linda. I have recently rediscovered beets. On another thread I prepared golden beets the same way. I find that roasting them in the oven really enhances their flavor.

Michael Hoffman

seafarer john


Somebody want to tell us where on the cow these things are located... Looks a bit like a flank steak to me...

Cheers, John 

From Ask the Meat Man:
Shoulder Top Blade (Flat Iron) Steak – Cut from the Chuck. This shoulder top blade steak is cut in a way that eliminates the connective tissue that runs through the center. Each half resembles a flank steak in shape. These pieces are cut crosswise into individual steaks.
 
Top blade is also known as Flatiron steak, probably because the untrimmed cut has a triangular shape, reminiscent of the solid irons once used to press clothing. Top blade steak is cut from the chuck, a heavily exercised part of the beef animal. Less tender than the premium steaks, top blade steak is still the best of the chucks. The great advantage of top blade and the other chuck steaks is their combination of good flavor and economical price.
http://www.askthemeatman.com/flat_iron_steak.htm

Thanks for the site. It's a good one to have bookmarked.

agnesrob


Thanks, Linda. I have recently rediscovered beets. On another thread I prepared golden beets the same way. I find that roasting them in the oven really enhances their flavor.

I love beets. But, they don't like me.

Yikes, Twinwillow. What happens if you eat them?