I have been seeing Flat Iron Steak at my grocery store for a few months and finally decided to learn about this cut of beef.

I am an idiot for waiting so long.

If you don’t know about flat irons yet then don’t feel bad. This cut didn’t start to enjoy commercial success until about 2002 when some meat scientists at the University of Florida came up with a better way of butchering the chuck section of a beef carcass.

Flat iron steaks are prepared by cutting a shoulder blade roast in half and removing a very tough piece of connective tissue.

A typical flat iron is a long, thin steak that weighs about a pound and a half.

The back side of a steak will always be carved up a little from where the connective tissue was cut out.

As far as flavor and texture are concerned the steak is a gold mine. The flat iron is slightly less tender than a tenderloin and has all of the flavor of skirt or flank steak.

Here are a few ways that I have been grilling these guys.

Simply Smoked

This beautiful steak does not require a complicated recipe.

Add salt and pepper to both sides of the steak.

Smoke the steak on a Weber kettle set up for indirect high heat.

After about 30 minutes start checking the internal temperature of the steak with a digital thermometer. You want to catch it when it hits in the 110-115F range.

Move the steak directly over the charcoal and sear for 90 seconds on each side.

Move the steak back to the indirect side of the grill. It might need to cook for a few more minutes until it gets in the 135F range for Medium Rare.

This technique will get you a nice sear and some beautiful smoke color.

You can slice and serve this any way that makes you happy.

We ate this one with scrambled eggs and pan fried potatoes for breakfast.

Stuffed and Trussed

If you want to get fancy with your steak then take advantage of its shape and get it stuffed.

Place the steak between two sheets of plastic wrap and pound it thin with a mallet.

You can get creative with your stuffing. I went with some shallots and mushrooms mixed with blue cheese.

Saute the shallots and mushrooms in butter with some salt, pepper and about a tablespoon of Worcestershire sauce. After the stuffing has cooked let it cool and then incorporate the blue cheese.

Add the stuffing to the flattened steak.

Roll up the steak and tie it tight with twine.

I made some “hobo pouches” to go with dinner. These are sliced fingerling potatoes and chopped sweet onion with a little oil, salt, pepper and rosemary wrapped in foil.

Season the steak with salt and pepper then stick everything on the Weber kettle set up for indirect high heat.

It will take about an hour for the rolled up steak to reach Medium Rare.

This steak was pretty incredible.

I couldn’t decide which picture I liked better so I decided to keep both 🙂

Seared and Sliced

If you are looking for an excuse to play with cast iron then I have the perfect reason right here.

Season your steak with salt and pepper.

Add a full chimney of lit charcoal to the center of your grill and place a cast iron skillet or griddle directly over the charcoal.

Close the lid on the grill and let the cast iron get hot for 10 minutes.

How hot does the cast iron get? Mine got up to 600F 🙂

Place the steak into the cast iron and let it sear for about six minutes per side.

I had some extra room so I threw in some mushrooms and broccollini (tossed with peanut oil, salt and pepper).

Flip after 6 minutes and sear for another 6 minutes.

After the steak hits Medium Rare remove it from the cast iron and let it rest.

Work quickly while the steak is resting and deglaze the cast iron. You can use about a cup of red wine or beef stock to get the job done. After the browned bits are up work in about two tablespoons of butter and carefully pour off the resulting sauce.

Slice it up!

Then serve with your sides and sauce.

I hope these recipes have given you a few ideas on how to tackle this great cut of beef!

Now get out there and fire up your grill!

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