flat iron steak
See also: steak
Also known as: flat iron
A tender, well-marbled beef steak cut from the shoulder (chuck) -- a rare combination among shoulder cuts, tender enough for quick, high-heat cooking like grilling or pan-searing despite coming from a hard-working muscle group. Sold as a flat, rectangular steak with the tough central connective tissue already removed by the butcher.
Buying guidance
Look for even marbling (thin white flecks of fat throughout, not just around the edge) and a bright red-to-purplish color -- the purplish tint before packaging is normal oxygen exposure, not spoilage. Because the tough silverskin has already been trimmed, this is one of the few shoulder cuts that doesn't need low-and-slow cooking; treating it like a chuck roast wastes its tenderness.
Substitutions
- Skirt or flank steak -- similar quick-cooking beefiness with a more visible grain; slice thinly against the grain to keep it tender.
- Sirloin steak -- less marbled and slightly less tender, but a close swap for grilling or searing.
- Hanger steak -- deeper, more mineral flavor and equally tender; cook the same way.
Tips & common mistakes
Slice it thin and against the grain -- the muscle fibers run the length of the steak in one clear direction, and cutting with the grain instead of across it makes each bite noticeably chewier even when the steak itself was cooked perfectly.
Storage
Being a relatively thin, flat cut, it has more surface area exposed to air than a thick roast of the same weight, which makes it more prone to freezer burn -- wrap it tightly, pressing out as much air as possible, if freezing it for later.