Grass-fed Flat Iron

  From the Chuck
 

The Flat Iron is a top blade, or shoulder cut. Arguably the second most tender cut (considered by some a tough cut that needs marinating) if prepared correctly. Despite the ‘Old World’ sounding name, the Flat Iron is actually a new cut (developed in 2002). A must try for the adventurous amateur chef.

A quick light marinade is preferred. grill or pan sear quickly over medium-high heat. As with most grass-fed beef, serve medium-rare to rare and cut across the grain.

More information on this incredible cut: 

http://confessionsofabutcher.blogspot.com/2005/12/flat-iron-steak-hype-or-heart.html

Recipes & Tips:

Epicurious.com
Grilled Flat Iron Steak with Chimichurri Sauce (warning: lots of garlic!)

< Back to “Understanding Our Cuts of Beef”
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