A Flat Iron Steak, or top blade steak, is cut from the shoulder of the cow in a particular manner as to avoid connective tissue (gristle) running through the meat. It is said to be close to the filet in tenderness (not quite though), as tasty as any other cut of meat, and great for marinating. Visit the links below to learn more:
We used the following recipe for a marinade and will grill it tonight. Stay tuned for how things turn out...
Marinade Ingredients
1/4 c. Olive oil
2 T. Balsamic vinegar
2 Garlic cloves (I used 3)
1 t. Italian seasoning
1/2 t. Favorite all-purpose seasoning blend (I used Montreal Seasoning)
Salt and ground black pepper to taste
The marinade listed above was okay. It didn't impart much flavor, just a hint and I marinated it for four hours. However, on Saturday, we used the Flat Iron Steak for fajitas and used half fajita half burrito seasoning to flavor it, which was much better. If you have a great steak marinade, please feel free to share in a comment!
Cutting instructions: Cut crosswise into think slices.
Did we like it?
Yes. Overall, I would recommend trying the Flat Iron Steak. The texture was better than a flank steak - not as chewy. It was definitely more tender than most steaks, but it did not melt in my mouth like a filet. I couldn't really expect that for the price. I appreciated that it didn't have much gristle, since I don't enjoy fatty, gristly steaks.
I think you could easily substitute the Flat Iron steak for flank or skirt steak in a recipe and enjoy just as much if not more.
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