Also known as “top blade” this is an inexpensive cut of meat from the shoulder region and is the result of a university study into undervalued cuts of beef. In terms of tenderness, it is second only to tenderloin and has much more flavor.
The Flat Iron Steak….. easy to prepare and delicious….
8 minutes over medium heat ash-covered coals. Or about the same on the middle section (indirect heat) of the gas grill. This is for a medium rare steak.
Red wine sauce (reduce beef stock and any plate drippings from the steak. Add shallots, salt, pepper, cook. Swirl butter into the sauce pan for a silkier sauce.)
Fries (for ready made try Ore Ida’s Fast Food Fries!)
Bleu d’Auvergne cheese for dessert.
Or for something a bit unexpected:
Slice half of the steak paper-thin and leave it raw. Dress with olive oil (or truffle oil), pepper, salt (and a sprinkling of red pepper flakes), dash of lemon juice and shaved parmesan cheese for a carpaccio.
Grill the rest for the main course.
Slice thinly across and drizzle with the sauce and sprinkle with fresh parsley for the most elegant presentation.