Flat Iron Steak

Yes, I’ll freely admit it, I’m a carnivore. I love love love me a good steak: Tender, juicy and rare. But when I’m not chowing down on tenderloins or rib-eyes, I like to try some of the other cuts out there. This is one that’s been an up and comer in the beef world in the past ten years – the Flat Iron steak.

This is one of the newer cuts of steak ‘discovered’ in the past couple of decades. It comes from the chuck, or beef shoulder, which as a whole is tough and fatty and not what you’d call prime beef. But hidden in the chuck is this one little sliver of a muscle that is as full of beef flavor as a round steak, but tender as a filet. Except for a few savvy meat cutters, this steak went unnoticed for centuries, which is why is it sometimes referred to as the ‘butcher’s steak.’


Nowadays, however, it’s been rescued from the hamburger grinder and is available at most grocery stores and meat markets, and while the price is going up as it gains fame, it’s still somewhat affordable compared to the prime cuts.

The Flat Iron steak works great on the grill, and is flavorful enough to need no adornment, but I usually marinate with a little Allegro just to indulge myself.

After that, grill it like any other tender cut of meat. A hot charcoal fire, as hot as you can get it...to sear the outside...

...and leave the inside juicy and pink.

Slicing it thin, against the grain, will enhance the tenderness, and make a nice presentation. 

Ah, it’s like heaven on a plate. Here served with some roasted corn on the cob.

Until next time,

Grill ‘em if you got ‘em.


Chris