Flat Iron Steak

[Donny Kerabatsos]

My butcher recommended this type of cut to me the other day. Apparently it is a relatively new cut of steak that is gaining in popularity. I had never heard of it but was very impressed. Very tender and somewhat inexpensive.

 

I marinated mine in red wine, olive oil, garlic and rosemary, for about an hour. If you never have had it I would recommend you check it out. Or maybe I am the last one to hear about it?

[twiley]

Quite a few restuarants have been preparing flat iron steaks for awhile in St. Louis. I think the waiter told me that it's a cut that's very easy to screw up and overcook.

[sundaynfl]

My butcher recommended this type of cut to me the other day. Apparently it is a relatively new cut of steak that is gaining in popularity. I had never heard of it but was very impressed. Very tender and somewhat inexpensive.

 

I marinated mine in red wine, olive oil, garlic and rosemary, for about an hour. If you never have had it I would recommend you check it out. Or maybe I am the last one to hear about it?

 

 

 

Quite a few restuarants have been preparing flat iron steaks for awhile in St. Louis. I think the waiter told me that it's a cut that's very easy to screw up and overcook.

 

 

The "flat iron" steak has been around ever since people have carved up animals... It has just been called a top blade steak by most butchers and sold as a single steak; other butchers believe in seperating the muscle group into two steaks the Top Blade and the Flat Iron (which has recently gained in popularity due to Restaurant marketing) To me it is a more tender and healthier option than the Top Blade, with less gristle...

 

:this post brought to you by Loebel's and David Letterman's, Know Your Cut's of Meat: