Flat Iron Steak

Discussion in 'Grilling Beef' started by abelman, Jul 8, 2008.

  1. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    I tried a new steak last night. It's a Flat Iron which is a new cut from the chuck in the shoulder. It's Very tender. Anyway, it's a somewhat thin cut and very lean so it's not a good smoking candidate and better suited for the grill. However, since I have a better feel for this cut, I just might have to try smoking one at some point.

    Anyway, I used sea salt, ground pepper and a basting sauce before grilling:



    I grilled them at 400 for 6-7 minutes per side:



    They came out very juicy as I kept them on to 145 internal. I think I'll try 140 next time:



    I also planned on some sauteed onions, peppers, cilantro and mushrooms done in EVOO. So, we got the meat sliced up and it was as tender and juicy as I had heard it can be. In fact, even more so. The skinny was this is the next most tender piece of meat behind a tenderloin.







    Finally, dinner was ready as it was very good.
     
  2. lcruzen

    lcruzen Master of the Pit OTBS Member

    I've used the flat iron for fajitas and it worked great.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    I use them for fajitas too!
    Looks really good Abelman!![​IMG]
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    Very nice. Looks great. I like the little corn on the cob holder/boat thingy.

    FWIW It isn't a new cut, just a new name.........easier to market "Flat Iron" than "boneless top blade steak" LOL
     
  5. twistertail

    twistertail Smoking Fanatic

    I just read an article in a magazine the other day that said the flat iron cut was the 2nd most tender cut of beef. I have seen it a few times in the store but wasnt sure what it was, seems like its usually pretty cheap also.
     
  6. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    FJ, you're probably right. I googled it and came with some info about it being a new cut, etc. It's new out this way, LOL.

    I still can't believe how tender it is...

    Thanks for the complients guys and gal.
     
  7. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    WOW that spread looks yummy, where was my invite?
    I have also seen those "flat Iron" steaks around out here, had not tried them cuz they sounded and were priced kinda of like a piece o' meat that could wind up like shoe leather if not used in like a stew or chili...I will have to go try one now cuz yours look fabulous!
    thanks for the 411!
     
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Guess we all know who to blame when the price of this cut goes up. [​IMG]
     
  9. packplantpath

    packplantpath Smoking Fanatic

    I didn't know they could be used for anything but fajitas, since I never tried. They take a spicy fajita marinade extremely well, and taste awesom. Looks good, I may have to try some sans tortillas now.
     
  10. raykinney

    raykinney Newbie

    They have been serving it in higher end restaurants around here for years. Just came out last year on the retail market (Kroger). (coined "the butchers best kept secret) I have given up Rib-eyes for the flat iron!! A great price too.
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Nice job on the flank steaks....What, no Mojo??? [​IMG]
    Flank steak is actually cut from the belly area of the steer, from behind the brisket.
    Good stuff!!
     
  12. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

  13. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    You are correct, sorry, had flank on my brain....[​IMG]
    They usually go $5.99 a lb here.
     
  14. fatback joe

    fatback joe Master of the Pit OTBS Member

    LOL Flank for Brains
     
  15. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    No problem, as for price, same here.
     
  16. jfoust

    jfoust Smoke Blower

    As everyone else said, nice work! Looking good there... I've seen them at Kroger as well and haven't ever picked them up out of fear of them coming out like crap at that price. They're definitely on the weekend shopping list, thanks to you!
     
  17. AWESOME cross hatched grill marks, you are THE MAN!

    plus rep for you.
     
  18. jocosa

    jocosa Meat Mopper

    We'll keep an eye out for if/when they go on sale here... was looking at one in Kroger a few hours ago... just wondering... [​IMG]
     
  19. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Flat irons are a great piece of meat , but not very well know as a quality cut in North America .... most of it is shipped to Japan [​IMG] from what I understand and is only starting to catch on here in recent times .

    Tests have shown that this cut is actually more tender than tenderloin making it the most tender cut on the carcass , but it can not be called a grilling cut due to it coming from the shoulder , it does not make an appealing steak when cut for retail sale and therefore hasn't caught on well .

    If you get a chance to try these at a good price ... do so you will not be disapointed !!
     
  20. coyote

    coyote Master of the Pit

    mam o man I'd be on that like a hound dog on a supper plate..great job..thanks for the info..
     

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