Originally part of the top blade roast, the flat iron was born as a result of the tough connective tissue that ran through the middle of the cut of meat. Once this is removed, the two pieces are treated separately, one becoming the flat iron steak, the other called the top blade steak. The flat iron (supposedly named because it looks like an old-fashioned metal flat iron) is uniform in thickness and rectangular in shape.
The nice amount of marbling creates a steak that is extremely tender and full of flavor. It is best when cooked on the grill and can be incorporated in a variety of recipes.
What Does Flat Iron Steak Taste Like?
Because of the marbling, flat iron steak has a rich flavor that is described as “beefy.” Although flavorful enough to be enjoyed on its own, this type of cut benefits from a marinade and often takes on the flavors of the ingredients it is combined with.
- 3 Beef Shoulder Top Blade (Flat Iron) Steaks
- 5 Tablespoon Of Olive Oil
- 5 Tablespoon Of Herbs De Provence, Chrushed (contains dried savory, fennel, basil, thyme, and lavender)
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Freshly Ground Black Pepper
- Avocado Butter
Trim excess fat from steak. Brush steaks with olive oil. For rub, in a small bowl stir together herbs de provence, salt and pepper. Sprinkle evenly over both sides of steaks, rub in with your fingers. Cover and refrigerate up to 24 hours.
On high heat sear steaks for 2-3 minutes on each side, reduce heat to medium. Cover and grill with *indirect heat 8 minutes for medium rare (129º F) and 15 minutes for medium (135º F). Turn once halfway through grilling.
Rest for 5 minutes prior to slicing (against the grain) then top with prepared Avacado butter.
*indirect heat- turn the grill off on one side and cook so that you are not directly over the flame. For charcoal grills move steaks to the coolest spot on the grill.