Flat iron steaks are a cut relatively new to the consumer marketplace. They’re cut from the chuck blade, and named because their shape resembles the old-fashioned flat irons used before that newfangled electricity thing. They’re very tender, with robustly beefy flavor, say hounds. Treat them as you would flank or skirt steak: grill or pan sear to no more than medium rare, and slice against the grain. Flat irons take well to marinades, but many prefer to simply salt and pepper before cooking, and serve a sauce on the side, since they’ve got such great flavor.
Flat Iron Steak?