Flat iron steaks, the new kids on the beef block, benefit from a flat iron marinade. This steak is part of the shoulder, or beef chuck, and is a new incarnation of the top blade steak.
This cut of meat had one fault, which was a tough strip of connective tissue running through the middle. But now, this is trimmed out making the entire cut tender.
It's not the most tender cut of beef, but it's tender enough when cooked
to medium rare or medium. Cooking any further than that can cause it to
become tough. Marinades do wonders with this steak, too.
INGREDIENTS - Steak Marinade
Combine everything but the oil, mixing well. Either in a blender or by using a whisk, slowly pour in the oil while mixing to emulsify.
Marinate the flat irons for 2 to 3 hours. Grill over medium direct heat to an internal temperature of 130-140 degrees Fahrenheit. Rest the steaks for 15 minutes before slicing thin to serve.
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