Flat Iron Steak: Easy. Beautiful. Delicious.

The Flat Iron cut comes from the shoulder or chuck of the steer in the front quarter. Getting its name from the shape it takes when it’s cut into steaks, it sits right on top of the shoulder blade, opposite the mock tender. This steak was ignored for years because of a piece of connective tissue that ran through its center. But remove that tissue, to separate the roast into two distinct steak cuts, and the Flat Iron Steak was born. Perfect grilled or pan broiled, it has an easy-to-cook uniform thickness, even marbling, and rich flavor.

Ingredients for Restaurant Quality Flat Iron Steak

2 pounds of Flat Iron Steak

2 ½ TBSP olive oil

2 cloves garlic, minced

1 tsp fresh parsley, chopped

¼ tsp fresh rosemary, chopped

½ tsp fresh chives, chopped

¼ cup Cabernet Sauvignon

½ tsp salt

¾ tsp ground black pepper

¼ tsp dry mustard powder

Preparation

In small bowl, stir together olive oil, garlic, parsley, rosemary, chives, Cabernet, salt, pepper, and mustard powder. Place steak in a re-sealable bag and pour mixture over steak, thoroughly coating it. Press air out of the bag, zip, and marinate in the refrigerator for 2-3 hours.

Heat a non-stick skillet over medium-high heat. Cook the steaks in the skillet for 3-4 minutes each side, or to desired doneness, 135 degrees F (57 degrees C) for medium-rare, at which the steaks taste best. Discard marinade, and let stand 5 minutes to keep in juices before serving. Your guests will rave and accuse you of bringing in takeout to pass off as your own.

Get Inspired This Month In The Kitchen. 

Fabulous Flank Steak

Flank Steak is another of the beef curtains from the hind quarter, and does well when pounded, jicarded, or acid juice is used for tenderizing. With a little more tooth than other flap cuts, Flank Steak cooks nicely with fast, dry heat, grilling, pan broiling, or baking at high temps. It is great in slow cooker recipes that have marinades and other liquid ingredients. Flank Steak is great for tacos, fajitas, salads, and Chinese inspired dishes, so it’s not just about the grill with this nice cut of meat.

Ingredients for Savory Mongolian Beef

• 1 ½ pounds Flank Steak

• ¼ cups cornstarch

• 2 TBSP olive oil

• ½ tsp minced garlic

• ¾ cups soy sauce

• ¾ cups water

• ¾ cups brown sugar

• 1 cup grated carrots

• green onions, for garnish

Preparation

Cut flank steak into thin strips across the grain. In a re-sealable bag, combine Flank Steak pieces and cornstarch. Shake to coat.

In slow cooker, mix olive oil, minced garlic, soy sauce, water, brown sugar and carrots. Add coated Flank Steak and stir until coated in the sauce.

Cook on high for 2-3 hours or on low 4-5 hours until cooked throughout. Serve this fork-tender dish over rice and watch as your family devours it and asks for more.