What I love about flat iron steak is the flavor, texture and how reasonably priced it is. It's very similar to tri-tip steak though I prefer the flavor profile so much more. It's a better cut of meat than flank or skirt steak and you don't have to marinate it to break down the fibers for it to be tender enough to chew easily. You'll also start noticing the availability of flat iron steak throughout a variety of grocery stores.
You can roast flat iron steak whole and serve sliced, or cut portion into steaks while raw then serve as a steak or sliced. In this image the whole flat iron weighing 1 lb 14 oz, totaling 30 oz was portioned into six (4 - 4 1/4 oz each.)
Make the most of Trim:
The portion of trim located at the top right of the cutting board was the remains of meat trimmed off while cutting the portions into similar sizes. You usually wind up with edible trim when portioning any type of protein whether it's pork, poultry or even fish. Trim comes from thinner parts of the meat which, if left on, would easily burn or dry up during cooking so it's best to remove it and cut into even strips or cubes. Save your trim for another dish like a stir fry and add lots of vegetables.
Espresso Cocoa Encrusted Flat Iron Steak is a continual favorite
among friends, family and clients alike. This recipe is a derivative of the Cast Iron Flat Iron Steak. If your a meat-eater, you'll have to try this recipe.
The Heart o" Texas Spice is the perfect fit for this steak giving you that southwest flavor with a touch of heat. Really tasty grilled on the BBQ.
Featuring Chef H's
Chef Robert Hartner