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Photo by Kathy_in_TN

Cooking Level: Intermediate

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Kathy_in_TN is looking for: (3 recommendations)
Good evening. I bought a flat iron steak in the mark-down meat section. Never made one before or even eaten one. I have chosen the recipe inside for dinner tomorrow night. Can anyone offer any other hints/tips/etc for me? TIA as always.

Recommend a recipe

Last updated: Jul. 13, 2013 6:32 am
Posted: Jul. 12, 2013 4:41 pm
Recommended Recipe:
Photo of: Perfect Flat Iron Steak

Perfect Flat Iron Steak

Submitted by: Cocina JNOTS 
Living In: Miami, Florida, USA
This recipe was created from a combination of different recipes that I read when I was looking for the perfect iron steak. I combined, adjusted, and finally perfected it to my taste. I'm sure you will love it as well. After all it is perfection. 
Recommended by: Kathy_in_TN
Jul. 12, 2013 4:41 pm
Jul. 12, 2013 5:11 pm
I would only cook to a medium rare, and slice across the grain because as with flank steak it has long stringy grains. so you slice across them to shorten them as much s possible. to make is as tender as you can.
Jul. 12, 2013 5:12 pm
Sorry I should have mentioned that the more you cook it the tougher it will become.
Jul. 12, 2013 6:04 pm
Thanks for the tip. I am planning on using this for steak salad so thin across the grain works.
Recommended Recipe:
Photo of: Flat Iron Steak with Balsamic Reduction

Flat Iron Steak with Balsamic Reduction

Submitted by: KMOMMYZ 
Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious! 
Recommended by: Deb C
Jul. 12, 2013 5:13 pm
I love flat iron steak but it's not always available. I usually have to ask the butcher and he'll slice one for me. It has great favor. Enjoy!
Jul. 12, 2013 5:25 pm
We like flat iron but I've never marinated one, might try that but has good flavor on its own. I rinse, pat dry, rub with garlic powder & Montreal seasoning, let sit out maybe 30 minutes. DH grills to a medium rare. I take the thinner end which is less rare & he likes the thicker, more rare end. If raining, I get a cast iron pan very hot, sear steak on both sides. I don't think I can get a good sear or crust from a nonstick pan.
Jul. 12, 2013 6:08 pm
Deb, found this at Sav-a-lot. They sometimes have cuts that I can't get otherwise here in rural TN.
Jul. 12, 2013 6:10 pm
Hotgrandma, love Montreal steak seasoning, will add some of that to the mix. I am the world's worst griller, so wish me luck. I tend to either under or over-cook everything.
Commented by: LIZZYCAZ
Jul. 12, 2013 5:52 pm
There is a recipe/directions on flat iron steal from bon appetite this month. check it out....
Jul. 12, 2013 6:34 pm
I love the taste of this rub. It does have a little kick and good flavor. . Let it come to room temp for about 20 minutes. No need to marinate it, I just poke the steak with a needle tenderizer(or just use a fork), then rub it in on both sides. Let it rest covered with a bit of foil, then slice thinly. Love it on salad as a main dish salad. I've always used the poke test to check doneness instead of letting all the juices out with a meat thermometer. Rare to medium rare is great for this steak.
Jul. 12, 2013 6:36 pm
And the recipe you picked looks great btw!
Jul. 13, 2013 3:02 am
Thanks for the rub recipe. I have seen Sara Moulton use the "poke" test for meat.
Jul. 13, 2013 6:32 am
Generally, you marinate that cut and quick quickly on hight heat. Use a meat thermometer to tell when it is done to degree your family prefers. We don't find that rare meat tastes more tender and in fact is more chewy, but that is really a matter of personal preference.
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