Grocery
Angus Beef Flat Iron Steak
What it is
This is a cut of beef derived from the shoulder clod of the cow. It is known for its rich marbling and tender texture, which comes from its location and the way it is trimmed. The flat iron steak is a relatively newer cut to the mainstream market but has gained popularity for its excellent flavor and value. It is a versatile cut that can be prepared in several ways.
How people cook with it
Flat iron steak is a fantastic choice for weeknight dinners or special occasions. It cooks quickly and absorbs marinades well.
- Grilled for a smoky flavor
- Pan-seared to a perfect crust
- Marinated for added depth
- Sliced thinly for fajitas
To prepare flat iron steak, it's best to start by bringing it to room temperature for about 30 minutes before cooking. You can marinate it for at least 30 minutes or up to several hours to enhance its flavor. When cooking, high heat is recommended for a good sear. Grilling or pan-searing for a few minutes per side will achieve a medium-rare to medium doneness. Allow the steak to rest for 5-10 minutes after cooking before slicing against the grain.
How it differs from similar foods
Compared to other steak cuts like ribeye or sirloin, flat iron is often more budget-friendly while still offering excellent tenderness and beefy flavor. Its unique grain structure makes it very tender when cooked properly and sliced correctly.
Who it is for
Home cooks looking for a flavorful and tender steak option that is easy to prepare.
How to keep the rest
After purchasing, keep the flat iron steak refrigerated. If you don't plan to cook it within a day or two, it can be frozen. Wrap it tightly in plastic wrap, then in foil or place it in a freezer bag to prevent freezer burn. Thaw in the refrigerator before cooking.