What To Know
- It is relatively low in fat and calories, making it a healthy addition to a balanced diet.
- Whether you’re hosting a backyard barbecue or preparing a special dinner, flat iron steak is an excellent choice.
- Allow the steak to rest for 10-15 minutes before slicing to allow the juices to redistribute, resulting in a more tender steak.
Beef flat iron steak, a lesser-known but equally delectable cut, offers a unique culinary experience. Located in the shoulder region, this lean and flavorful muscle was once considered a butcher’s secret. However, its tender texture and robust taste have recently gained widespread recognition.
Origin and Anatomy
The flat iron steak derives its name from the large, flat muscle it originates from. This muscle, known as the infraspinatus, is located in the shoulder blade region of the cow. Its proximity to well-exercised muscles contributes to its leanness and distinct flavor.
Characteristics
Texture
Flat iron steak is renowned for its incredibly tender texture. The muscle’s long, parallel fibers break down easily when cooked, resulting in a juicy and melt-in-your-mouth experience.
Flavor
Despite its lean nature, flat iron steak boasts a rich and robust flavor. Its proximity to the shoulder blade imparts a slightly gamey and beefy taste, making it a favorite among steak enthusiasts.
Marbling
Flat iron steak typically has a moderate amount of marbling, which is the intramuscular fat that contributes to flavor and juiciness. This balanced marbling ensures a flavorful steak without being overly fatty.
Nutritional Value
Like other lean cuts of beef, flat iron steak is a good source of protein and essential nutrients. It is relatively low in fat and calories, making it a healthy addition to a balanced diet.
Cooking Methods
Flat iron steak is versatile and can be cooked using various methods, including:
- Grilling: Grill over medium heat for 4-6 minutes per side for medium-rare.
- Pan-searing: Heat a skillet over medium-high heat and sear for 2-3 minutes per side for medium-rare.
- Roasting: Roast in a preheated oven at 425°F (220°C) for 20-25 minutes for medium-rare.
Serving Suggestions
Flat iron steak pairs well with a variety of sides, including:
- Roasted vegetables
- Grilled asparagus
- Creamy mashed potatoes
- Salad with a tangy vinaigrette
The Perfect Steak for Every Occasion
Whether you’re hosting a backyard barbecue or preparing a special dinner, flat iron steak is an excellent choice. Its versatility, affordability, and exceptional flavor make it a crowd-pleaser that will satisfy even the most discerning palate.
What You Need to Know
Q: How can I ensure my flat iron steak is tender?
A: Allow the steak to rest for 10-15 minutes before slicing to allow the juices to redistribute, resulting in a more tender steak.
Q: What internal temperature should I aim for when cooking flat iron steak?
A: For medium-rare, cook to an internal temperature of 135-140°F (57-60°C).
Q: Can I freeze flat iron steak?
A: Yes, you can freeze flat iron steak for up to 6 months. Thaw thoroughly before cooking.
Q: What is a good marinade for flat iron steak?
A: Try a marinade made with olive oil, balsamic vinegar, herbs, and spices for a flavorful and tender steak.
Q: How should I slice flat iron steak?
A: Slice against the grain for maximum tenderness.
