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I just got turned on to something called a flat iron steak. the cutter said when cut right its fantastic. i tried it and he was right. wow. hell of a piece of meat for $4 a pound. similar in flavor to a shoulder tender. | ||
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A flat iron steak is a flank steak. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ J. Lane Easter, DVM A born Texan has instilled in his system a mind-set of no retreat or no surrender. I wish everyone the world over had the dominating spirit that motivates Texans.– Billy Clayton, Speaker of the Texas House No state commands such fierce pride and loyalty. Lesser mortals are pitied for their misfortune in not being born in Texas.— Queen Elizabeth II on her visit to Texas in May, 1991. | |||
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Flat iron steak comes out of the shoulder (chuck roast area)...about a 2-1/2 to 3 lb yield per side. Then it is split (to remove a gristle piece) to yield two sorta thin (but excellent) steaks. | |||
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It's true they are tender considering where they come from. They seem to lack taste for me though, great as a marinated steak. The chef | |||
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