Flat Iron, a versatile steak

When I attended the NC Choices Women in Meat Conference I learned a few new lessons on steaks. The Flat Iron,  which is my most favorite cut of steak, I learned a few extra lessons on versatility. 

  1. Flat Iron is a forgiving cut, if you overcook it slightly it is more tender.
  2. It soaks up a marinade and flavor better than any other cut.
  3.  The Flat Iron is the 2nd most tender steak to the Filet Mignon
  4. 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.

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Flat Iron, a versatile steak
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
people
Course Main Dish
Cuisine American
Prep Time 5 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare Sous Vide Bath for 140 F
  2. Season defrosted steak
  3. Vacuum seal in BPA free bag
  4. Place in Sous Vide for 8 hours (It will never overcook but it may turn a tad dry after 20 hrs.)
  5. Remove pat steak dry
  6. Bring your cast iron pan to screaming delta demon level and sear 1 min on each side.
  7. Let rest 5 minutes before slicing and serving.
Recipe Notes

For stove top version In a plastic bag place seasoned steak mixed with 2 tbsp evoo for 8 hours Let steak come up to room temp Bring your cast iron pan to screaming delta demon level and sear for 4 min each side (turn on your fan and crack a window) Rest for 7 minutes before slicing & serving

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