Flat Iron Steak is cut from the shoulder of a steer and is the second most tender cut after the tenderloin. It is often described as having both the tenderness of a ribeye or strip steak while still having the full-flavored character of a sirloin or skirt steak. It has a large band of connective tissue running down the center that must be removed - hopefully by your butcher. Searing steak on the grill or stovetop (in the right size pan) and finishing in the oven is a very common method of preparation. Finishing the steak in the oven prevented the wonderful crust on the steak from burning on the grill. Excellent recipe, this is a keeper.