August 3, 2020
Looking to try a different cut of meat for your weeknight date with the grill? Try flat iron steak for a tender, flavourful beef option.
The flat iron steak comes from the top blade section of the cow (also called the chuck), which is up around the back above the front legs. It is well-marbled, which makes for a very flavourful steak; very “beefy” and rich.
You may also see flat iron steak called boneless top chuck steak, book steak, butler steak shoulder top blade steak, or lifer steak. Flat iron steak is often confused with flank steak, but there are significant differences. Flat iron steak is fattier and thus tends to be more tender. The flat iron cut is also thicker and denser than a flank steak.
How To Cook and Prepare Flat Iron Steak
The thickness and denseness of the flat iron steak make it so that it is best cooked to a medium-rare (around 135°F or 60°C) and served as a larger piece, though it can also be sliced up after grilling and used on salads or in tacos. It is an excellent cut for marinating, which also opens up a world of flavour varieties. After marinating, you can grill on high heat for a short amount of time to really bring out the flavour of the cut.
Need a fast meal? Whip up this Flat Iron Steak Salad. Something to please the whole family? Grilled Flat Iron Steak with Broccolini and Cherry Tomato Salad in a Blue Cheese Dressing will tempt even picky eaters. Or when you need to serve up an easy feast, Flat Iron Tacos are the perfect choice.
Flat Iron Steak Tacos
1 lb. Cal & Gary's flat iron steak
1 Tbsp. chili powder
salt, to taste
canola oil, for cooking
soft flour or corn tortillas
chopped tomato, onion and avocado
salsa, guacamole or sour cream
1. Rub the steak with chili powder and if it came from the fridge, let stand at room temperature for 10-15 minutes.
2. Cook the steak on grill preheated to high heat for 5 minutes, until char-marked with a deep golden crust.
3. Flip and cook for another 3-4 minutes for medium-rare, or until done to your liking.
4. Transfer to a cutting board and let rest for 10 minutes.
5. Slice the steak thinly across the grain.
6. Serve in tortillas with chopped tomato, onion and/or avocado, salsa and cilantro.
Alternate cooking instructions: Heat a drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat, and once the pan is hot, cook the steak for 5 minutes, until it develops a deep bottom crust. Flip and cook for another 5-6 minutes for medium-rare, or until done to your liking.
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