Flat Iron Steaks

This past weekend I did flat iron steaks, sauteed mushrooms and onions, pan-seared green beans and bake potatoes for dinner.

One of my friends, Robert, loves this cut of beef and managed to talk me into trying it awhile ago. I have grilled the steaks a number of times, but didn't write about it. This time I did.

The first thing you need to know that it is a relatively new cut of meat. The flat iron steak comes from the blade roast of the beef shoulder or chuck. There is a thick piece of connective tissue that runs through the center of it, and this connective tissue was the very reason that nobody had ever really tried to market it as a steak. But once this piece of connective tissue is removed, researchers found that there was a steak almost as tender as a tenderloin laying underneath.

Once you do some clean up work to the steak, you have a very tender cut of meat. Since most butchers don't do a lot of work on this cut, you can get it very cheap and do the work yourself. The cut usually goes for a couple of dollars per pound. At some meat markets, the cut is referred to as a top blade steak. Some butchers will remove the connective tissue for you if you ask. Your best friend at the meat counter is your butcher. Talk to him and get to know him. He will never steer you wrong when it comes to meat. (Did you catch the pun? Steer. Cow. Oh, well. I thought it was funny.)

You can cook this steak just like any other steak. Marinate it for a couple of hours minimum and then place it on a hot grill and cook. I like my steak medium-rare. No further, please.