Flat iron steak is a steak taken from one of the muscles of the primitive cut of the beef chuck, specifically the muscle of the upper blade is part of a muscle group called the mandrel shoulder ball.
If you know anything about the beef chuck, you know it’s from one of the most heavily exercised parts of the cow, and it has a lot of hard connective tissue in it.
However, the muscle of the upper lamina is rather tender. The only problem is that it is crossed by a long strip of tendon which becomes hard and rubbery when cooked over high heat.
The solution is to slice the muscle lengthwise, just above that band of cartilage, then flip it over and do the same on the other side. If you imagine the way you could fillet a fish, it’s the way a flat iron steak is created from the top blade.
There is a certain level of skill, mainly so that all the cartilage is removed without leaving too much meat attached. The leftover toppings usually end up being turned into ground beef.
By dividing the muscle of the upper blade in this way, you get two long strips of tender, flavorful, well-marbled beef that can be divided into individual steaks called flat steaks.
Unlike most steaks and roasts produced from the beef chuck, flat iron steaks are tender enough to grill on the grill, and less expensive than rib or steak steaks.
Note that the muscle of the top blade is also the same as that of beef steaks, except that it is sliced rather than lengthwise. So each blade steak has a hard piece of cartilage, which makes it more suitable for brazing than grilling.
Now come to the flat iron steak recipe. Let’s see how it’s prepared.
Ingredients
4 flat iron steaks
2 red onions
4 tbsp of Worcestershire sauce
¼ red pepper
1 tbsp of finely chopped rosemary
½ glass beef broth
5 tbsp sour cream
Drop of tobacco
Salt
Pepper
How to cook flat iron steak
Combine the mustard and Worcestershire sauce and coat the steaks. Season with salt and pepper and reserve 2 tablespoons of this mixture for the sauce.
Cut the onions and peppers into small cubes. Brown them, then add the broth, herbs, the rest of the mustard-Worcestershire mixture, the Tabasco and reduce by half over low heat.
Add the cream and keep warm.
Grill the flat iron beef steaks to your liking (barbecue, grill pan, grill, etc.).
Serve the steaks covered with sauce, accompanied by a nice salad and potatoes (fries and other sautéed potatoes).
Paula Deen Flat Iron Steak Recipe
Ingredients
- 4 flat iron steaks
- 2 red onions
- 4 tbsp of Worcestershire sauce
- ¼ red pepper
- ½ tsp mustard
- 1 tbsp of finely chopped rosemary
- ½ glass beef broth
- 5 tbsp sour cream
- Salt
- Pepper
Instructions
- Combine the mustard and Worcestershire sauce and coat the steaks. Season with salt and pepper and reserve 2 tablespoons of this mixturefor the sauce.
- Cut the onions and peppers into small cubes. Brown them,then add the broth, herbs, the rest of the mustard-Worcestershire mixture, theTabasco and reduce by half over low heat.
- Add the cream and keep warm.
- Grill the flat iron beef steaks to your liking (barbecue,grill pan, grill, etc.).
- Serve the steaks covered with sauce, accompanied by a nicesalad and potatoes (fries and other sautéed potatoes).
