Flat iron steak is perfect for the grill. Marinate or simply salt and pepper it and you’ve got steak as tender as tenderloin, half the price and twice the flavor.
I have a feeling that even though I’ve written recipes about it before that you did not run out and try it so here is another great recipe featuring flat iron steak because it is a cut of meat really worth seeking out. It’s steadily rising in popularity so the price is only going to go up over time. It’s like when your favorite restaurant gets discovered and then you have to wait for a table when you go there. I hate that.
What is the flat iron steak cut?
Flat iron steak is also called blade steak, top blade, butler’s steak in the UK (they’re so classy) and oyster blade steak Down Under. It is an extremely tender cut of meat, second only to tenderloin/filet mignon. It is from the chuck so it has much better flavor due to having more marbling (fat) than the tenderloin.
How to Cook flat iron steak
Cook it like any steak; dry heat like grilling, broiling or browning in a pan and finishing in the oven. Best cooked to medium-rare or medium but it will stay tender even if well done! You can also braise it in the oven or a slow cooker for smothered steak recipes. It comes out fork tender. Seriously, this may be the most versatile cut out there.
How to cut flatiron steak
- It is great served whole or portioned as steaks,
- sliced thin for fajitas or tacos, stroganoff, stir-fries sandwiches and salads, or
- cubed for kabobs and skewers.
- No worries about cutting against the grain like flank and skirt steak.
How much does flat iron steak cost?
Here in North Texas it’s about $7.99 per pound, the same as flank or skirt steak.
If all this hasn’t convinced you to try it, this flat iron steak recipe will. Super easy and fast, especially if you’re buying and the husband is grilling while you have a glass of wine. Make it and tag me on instagram @chefintheburbs I’d love to see it! I’ve included one of my favorite steak marinades, but usually I keep it simple with a little olive oil, fresh thyme and garlic, salt and pepper so I can re-purpose leftovers in fajitas or a stir fry.
For a recipe using flat iron steak in a stir fry, check out Better Than Takeout Mongolian Beef.
- ¼ cup bourbon
- ¼ cup brown sugar
- 3 tablespoons soy sauce
- ½ tablespoon Worcestershire
- 1 teaspoon pepper
- ¼ teaspoon hot sauce like Sriracha or Tabasco
- 1 package flat iron steak about 1 ½ pounds
- Mix all marinade ingredients in a gallon size ziplock. Add steak and put in fridge to marinate 20 minutes to overnight.
- Fire up grill, all burners on high for 10-15 minutes.
- Grill steak about 4 minutes each side for medium rare. Let rest for 5-10 minutes before slicing.
- If desired, boil marinade while steak is cooking and baste steak with it during last couple minutes of cooking and/or server on the side.
Voila dinner’s done and no dirty cookware!