This “new” cut of meat offers a tasty alternative to more well-known — and more expensive — grilling options. Check out our flat iron steak marinade.
Summertime is grilling season. Hot dogs and burgers are ubiquitous, and these days it seems it’s acceptable to cook virtually anything on the grill — grilled salad, anyone? Unfortunately, many of us have been priced out of being able to enjoy the classic grilled steak dinner. But there is an affordable alternative. The flat iron, or beef shoulder top blade steak, is relatively tender beef muscle, well marbled, and flavorful, yet lean.
Increasingly, this cut is appearing in your supermarket meat case, typically in a vacuum-sealed package. The flat iron was developed by the National Cattlemen’s Beef Association’s Beef Innovations Group in an effort to offer “value-added cuts” to meet consumer needs, while simultaneously making good use of some of the often overlooked parts of the beef.
Abattoirs cut along thick internal connective tissue of the beef shoulder to form the flat iron steak. The resulting cut resembles a flank steak, and typically ranges from ¾ to 1-1/4 inches thick. Because of its tenderness, this cut is good for stir-fry or kabobs, but my favorite way to cook it is to marinate it and grill it.
However you cook it, slice it across the grain for maximum tenderness, and this flat iron steak marinade recipe makes it even more delicious.
1 flat iron steak, allow about ¼ pound per person
Flat iron steak marinade
2 cloves garlic, peeled, smashed, and rough chopped
½ cup dry red wine
2 tbsp olive oil
1 tbsp hot sauce (Tabasco or similar)
¼ cup Grey Poupon mustard
1 tbsp Bragg Liquid Aminos (can substitute soy sauce or Worcestershire)
Place all flat iron steak marinade ingredients, including juiced lemon rind, into a large zip-top bag and shake together. Add the steak and allow to marinade for 30 minutes to several hours.
Grill steak over medium-high heat until desired doneness.
Each 3-ounce serving includes approximately 189 calories, 21 grams of protein, 11 grams of fat, 2.45 mg iron, 20 mg magnesium, 173 mg phosphorus, 274 mg potassium, 3.25 mg niacin, 5 micrograms of folate, and 5 micrograms of vitamin B-12.
February 20, 2018