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Home Cooking 12

Flat Iron Steak

Krautnribs | Aug 5, 2017 03:56 PM

Since the discussions are old on this subject, I thought I just start it as new. Every time I've cooked this cut of meat it was a disaster. I gave it one more chance to redeem itself. I've just got a rotisserie and have been experimenting with it and have been surprised at the results.

I put the meat in a rotisserie basket sprinkled with some spices I like, and let it go. It was fabulous, The gristle didn't show its self as much as when I grilled it.

If you want to forgo the gristle problem, just cut along the membrane and you'll have a steak as good as any. We got it to medium rare and it was really wonderful.

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