How would you cook this?

[SmokyMose]

Good afternoon!
A new Aldi opened near me a few days ago and if course I had to check it out. One of the things I picked up was this.
1.7#, an inch thick at one end and 1-1/2 inch at the other.
I used to get flatirons at Kroger, but they never mentioned chuck.
Can't decide whether to SV for a couple of hours at 130, cooling and searing or just slapping it on the hot grill.
Any suggestions?

 

[browneyesvictim]

Both of your ideas sound like a winner to me Smokey. I'll bet it will smoke up pretty much just like a tri-tip. Should be pretty forgiving either way.

 

[SmokyMose]

Both of your ideas sound like a winner to me Smokey. I'll bet it will smoke up pretty much just like a tri-tip. Should be pretty forgiving either way.

Won't be much smoke involved. At that thickness it's going to cook quick and I'm shooting for med rare.
Now I'm starting to think about a marinade maybe.....

 

[smokerjim]

Salt, pepper, garlic , grill would do it for me

 

[TNJAKE]

Good sear on the outside would be good for me. Curs like that are delicious marinated. Simple works also like Jim mentioned

 

[SmokinVOLfan]

I am with Jake and Jim...that is how I do flat irons. Nice seasoning and sear the sh!t out of it real quick. Slice against the grain and you are good to go!

How much was it per pound if you don't mind me asking?

 

[SmokyMose]

Like the way you folks think. I'm partial to "simple".

 

[SmokyMose]

How much was it per pound if you don't mind me asking?

$7.99

 

[sawhorseray]

SPOG and grill it over hot coals, pull around 122º, rest ten and eat!

 

[civilsmoker]

I would hit it with 200 degree smoke for 40 mins then sear....

 

[tx smoker]

Flat iron is a great steak and will stand alone as such. I'd treat is as folks have noted: minimal seasoning and flash blast it for a nice sear. Pull it around 126 to 128, rest for a few, slice and enjoy. I've also used them for fajitas when I was out of skirt steak but the steak really deserves better.

Robert

 

[Gonna Smoke]

I used to get flatirons at Kroger, but they never mentioned chuck.

True flat iron is part of the chuck/shoulder.

 

[SmokyMose]

I

I would hit it with 200 degree smoke for 40 mins then sear....

I don't have anything that will cook that low...

 

[SmokyMose]

The verdict is in. Hot and fast it's going to be.
Thank you all!

 

[chilerelleno]

That steak looks to have nice marbling.
I'd let you cook it either way and rave about it after dinner.

Since I don't have a Sous vide machine, that sucker is gonna get dry brined, smoked and then reverse seared to 125°-130°.

 

[SmokyMose]

That steak looks to have nice marbling.
I'd let you cook it either way and rave about it after dinner.

Since I don't have a Sous vide machine, that sucker is gonna get dry brined, smoked and then reverse seared to 125°-130°.

Not bothering with the Sous Vide. It's sitting in the fridge with a dusting of SPOG until cook time.
If I don't crash and burn I'll post a pic of the finish :-)

 

[SmokyMose]

Flat iron is a great steak and will stand alone as such. I'd treat is as folks have noted: minimal seasoning and flash blast it for a nice sear. Pull it around 126 to 128, rest for a few, slice and enjoy. I've also used them for fajitas when I was out of skirt steak but the steak really deserves better.

Robert

Funny you mentioned skirt steak. I also picked up one of those.

I'm thinking stir-fry, though...

 

[SmokyMose]

Just in case anyone is interested, this is how it turned out. Absolutely delicious.

I'll be checking back at Aldi for another one of these.
Once again thanks to all for input and ideas.
Dan

 

[pc farmer]

Looks good. We are getting a Aldis very soon near me.

 

[sawhorseray]

That looks perfect from where I'm sitting, nice piece of work Mose! RAY