quote:

Originally posted by Frankman

It’s a chuck steak. Truck stops have had them for years. Poooeey!! They marinate the hell out of them until there is no meat taste.

Obviously, these truck stops don’t know what they’re doing. A flat-iron steak has wonderful beef flavor that, in my opinion, doesn’t need marination. It’s very tender as long as it’s not overcooked. Grilled to medium rare (maybe 4-5 minutes per side), you can’t get a better "steak" for the money. pb

It’s a chuck steak. Truck stops have had them for years. Poooeey!! They marinate the hell out of them until there is no meat taste.

My local Krogers has them for 4.99lb as the regular price with an occassional drop to 3.99. Its a tender piece of meat but does have a different texture. They come individualy sealed and was a bit over a pound.
For inexpensive steak i really enjoy Aldi’s filet of sirloin. They come 6 to a box. 6oz each and indiviuall cyo’d. They do a terrific black and blue. as they stand so tall. they arent fork tender like a filet but seem tomelt in yor mouth. All in all its my go to steak for indoor cooking as they fry up great. Ive seen a similar steak only at one other market and cant remember. Looking at it Id say its a ball tip
britt

I’ve had these a few times. Definitely not the best steak out there but a great cut of meat for the price. It’s something I would pick up if I were strapped for cash and wanted a steak. It’s also really good for fajitas. Be sure to cut against the grain or it can be kind of chewy.

I made a Flat Iron Steak for dinner tonight. Started with a little over 1# of steak. Trimmed the sinew, (Silver) the same way you would trim a pork tenderloin.
Pounded it with a meat mallet for a while and put it in a ziploc bag with the following marinade:
1 C Olive Oil
1 Tsp Red Pepper Flakes
Dash of Ground Red Pepper
2 TBSP Chili Powder
2 cloves of Fresh Minced Garlic
Dash of Salt & Pepper
Dash of Cumin
Juice of 3 Small Limes

Marinated it in the Ice Box for about 5 Hours. Tossed it on the Gas Grill about 5 Minutes a side. Sliced it thin on the bias and served with home-made French Frys. It was Delicious. May cut back on the lime juice a little next time.[:p][:p][:p][:D][:D][;)][8D]

Got one on sale, ahad never heard of it–marinated it, then grilled it over mesquite high heat and it was pretty good for us meat lovin Texans.

I had one at TGI Friday last week, and it was better than I expected. For what I paid, and what I got, it wasn’t bad. As others have mentioned on RF, chains are not all that bad, all the time, and I would rather eat at a chain with friends or family, than at a RF place alone. If for similar reasons you are forced to go to a TGIF, don’t worry about the flat iron steak. It is perfectly ok.

I’ve made marinated flat iron steaks using a method I saw Alton Brown use for skirt steak. I heat the coals in the bottom of my Weber kettle, and then blow off the ash and cook them on the coals for a short period (1-1.5 minutes) on each side and then wrap in foil and let rest about 10 minutes. Then slice thinly. The recipe can be found at http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24088,00.html

A transcript of the episode "Raising the Steaks" can be found at the Good Eats Fan Web site: http://www.goodeatsfanpage.com/GEFP/index.htm

quote:

Originally posted by syrup

About three years ago I took a seasonal postition at Omaha Steaks taking in phone orders. During orientation they explained a new cut called the Flat Iron. Basically it comes from a part of a cows back which is unaffected by muscle movement and therefore very tender, (Sort of like a Filet Migon.) When I tried to explained this to a customer I got tounge tied.

Omaha Steaks is now selling cow meat? That’s interesting.

I’ve had them when traveling, a couple times at Lone Star (hey, when you are on the road, sometimes you just want to eat and get it over with).

It was reasonably tasty; a lot like a local steak some of the supermarkets around here sell called a "charcoal steak". I actually think that one is kind of like a chuck steak.

If either is not cooked beyond medium rare, they were decent for the price. Hey, it’s not porterhouse, but for half the cost, it was OK.

Then again, I like beef, period.

About three years ago I took a seasonal postition at Omaha Steaks taking in phone orders. During orientation they explained a new cut called the Flat Iron. Basically it comes from a part of a cows back which is unaffected by muscle movement and therefore very tender, (Sort of like a Filet Migon.) When I tried to explained this to a customer I got tounge tied.

Had the "Montreal Flatiron Steak" at a restaurant called "The Mango Tree Inn" in Toledo, OH. Bad choice…the "steak" was tough, chewy and had a stong "fatty" flavor (and I really hate the taste of beef fat). This place serves a good prime rib which will be my choice next visit.

I had one at Gordy’s in North Bend, Washington (and now Tukwilla) … it was flavorful, very well prepared … I’ll order it agian.

This is the specialty at the Hitchin’ Post which is one of the California Roadfood restaurants.

all I know is that my sister said my nephew Andy (he’s 16) is suddenly requesting that she buy flat iron steaks!

apparently, he had them somewhere like Friday’s…

I know it’s the hip thing now, those flat irons…..plus, if teenagers are into it……..well it’s gotta be hip, huh?!!

ellen