- Flat Iron is a forgiving cut, if you overcook it slightly it is more tender.
- It soaks up a marinade and flavor better than any other cut.
- The Flat Iron is the 2nd most tender steak to the Filet Mignon
- If you want cool points and to confuse your dinner guest call it by its scientific name Infraspinatus.
In South America, Flat Irons are used for carne asada & tacos in the US many time they are used for steak salads. It is fabulous to pinwheel, stuff or cut for sandwiches, see versatile. Today as I cook it I am using my Anova Sous Vide if you are a serious meat person I highly recommend this model. If often goes on Holiday sales for $99. I will also discuss the pan frying option. For those of you that love a crock pot a sous vide is a more accurate tool. The presentation is essential today I’ll be slicing it thin.
In the NCF store we carry 2 types of Flat Iron one cut that would be considered Top Blade, that I am using today and a dinner cut the one you would serve as a typical steak. The Top Blade cut I have nicknamed the ugly duckling as it looks bad until it hits the dinner plate. The flat iron does have a small piece of gristle in it which keeps the price much lower than ribeye, strip or filet. Consider this a great bargain at $15.99 lb.