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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Jan. 8, 2008
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.
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jewels
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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed: Jan. 5, 2008
This is the same recipe I use minus the lime juice. Must be that 71759 doesn't know how to cook a flat iron steak. Never had one that was tough. The trick to cooking flat iron steaks is low heat and turn often.
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DHATHAWAY
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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Jan. 4, 2008
The rub was okay, But the first reveiwer as never had a real "flat iron" steak. I have never had a tough one... Ask your butcher for a true flat iron, and you will not be let down. These are one of the most tender steaks I've ever eaten....
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gosuz
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The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed: Jan. 4, 2008
I am giving two stars to the rub, but flat iron steak is tough and will stay tough. And the cooking times will give you a very well done steak. Finishing the cooking in the oven ? One more recipe here that makes NO sense.
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71759
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