It’s no secret that one of my favorite steaks of the last 12 months has been Flat Iron. A relative newcomer to the UK shores, this steak has been popular in N America since the early 2000’s. An unconventional cut this steak is off the forequarter of the beef animal and traditionally was considered too tough for steak, and was simply diced and use for stewing beef. With the new wave of alternate steaks such as Bavette, Anglette and Skirt steak, the Flat Iron has proved very popular here in the UK because of the extra depth of flavour that comes from the working nature of this muscle. Due to it’s coarse muscle fibre the steak has to be cooked at a slightly higher grilling temperature of 250 – 270oC, and this allows the external caramelisation to occur before the steak is cooked all the way through.
Cook to between 58 and 60oC, rest for as long as it cooked, and slice thinly. Pound for pound this steak is far better value than the traditional sirloin, rump, rib eye or fillet, and the flavour is simply incredible. Give it a god with this herby cous cous salad, or some roasted veggies and watch the food disappear!