Flat Iron Steak

Flat Iron Steak is an undervalued cut created by research done by the University of Florida and the University of Nebraska on behalf of the National Cattlemen’s Beef Association. This research found this to be the second tenderest cut of beef after the tenderloin. Where in the heck has this jewel been hiding for all these years? It was nestled in the shoulder clod with a thick piece of tough connective tissue which lead to the assumption that it was a touch cut. Researchers developed a procedure to cut the steaks removing the connective tissue, yielding four tender inexpensive and flavorful steaks per cow. I bought these on sale for 3.99 per lb and each was just a little over a pound.

I whipped up a marinade with olive oil, fresh lemon juice, kosher salt, fresh ground black pepper, oregano and a splash of red wine and let them marinate overnight. Using the trusty 12” iron skillet I seared them on each side for about 2 ½ minutes then placed the skillet in a 400F oven for 15 minutes to finish. I topped each with sautéed caramelized onion, mushrooms and A1 sauce. Wow, what a great tender steak for two bucks!