Flat Iron steak experience

So the other day, I had taken a tri-tip out of the freezer to make that night. (We're leaving in a few weeks to go to the east coast for the summer, so I'm on a mission to use up what we have.) I had let it thaw then marinaded it in a mixture of low sodium soy sauce, brown sugar, lemon juice, garlic, pepper, and green onions.

Later that day, we ended up inviting another couple over for dinner and I knew the tri-tip alone wouldn't satisfy my husband AND our friend who also is a big meat eater. I decided to pick up another tri-tip at Ralph's (Kroger) which is two seconds from our house. Well, of course, they were out of tri-tip. I was about to pick up a flank steak when out of the corner of my eye, I notice "Flat Iron Steak" in a vacuum pack next to it. Perfect! I had been wanting to try one of these since Bob H mentioned them in Jenise's thread about Sirloins a few weeks ago. It looked about as thick as a trimmed brisket, but not quite as large overall. Figured it would be fun to have a little side by side taste test.

When I got home and opened the packet to throw it into the marinade with the tri-tip, I was disheartened to see that what I thought was one nice, thick "steak" was actually two very thin ones--one on top of the other. I threw them in anyway, thinking I would just give them a more abbreviated grilling than I would give the tri-tip. On the bright side, I figured the marinade would permeate the thinner steaks better in the short period of time (3 hours) before I grilled them.

Interestingly, once the flat irons hit the grill, they "poofed" up a bit, and ended up taking almost as long to grill as the tri-tip, despite seeming much thinner when raw.

We let them rest 5-7 minutes, then tried them. Both steaks were VERY good, but all four of us liked the flat iron better. It was juicier and had a more beefy flavor. And while I believe I made the mistake of slicing the flat iron WITH the grain (across the narrowest part), it still was more tender than the tri-tip. All of the meat was cooked to medium/medium rare (rare in some places) so we had the chance to try each at various temperatures.

Just thought I'd share a new grocery store find--for those of you who have a Ralph's or Kroger. Give the flat iron a try!

I had my first flat iron steak last November in, of all places, the Flat Iron Grill in Calistoga, CA. Whereas the rest of the fare was a bit iffy, the steak was a delight.

A local Food Lion now sells Flat Iron steaks regularly. I'll give them a try this weekend with the Bul-Kogi RCP I posted on this page this morning. Thanks for your post!

[Jenise]

I've never seen flat iron steaks in the store, Carrie. Would probably make a good cut for the Surf and Turf party I'm throwing this weekend: boiled whole maine lobsters and some kind of grilled beef.

Carrie,
I am glad that your experience with "flat iron" steak was a happy one. They really are more tender and more tasty than tri tips though I like and cook both on my Kamado. I haven't had that experience of them being two to a package. What price did Ralph's have them for. The last I got at Kroger were on sale at $3.99 per pound. On My Kamado ceramic grill I treat them just like ribeys. heat the grill to about 800 degrees, lay it on the grid for about 90 seconds, and flip. Then I close off air to the coals and let the steaks sit over the coals for 10 minutes. perfectly medium rare every time!

Bob, I got it (them) for $3.99 a pound also.
We'll have to try it on the BGE next time. I just did it on the gas grille.
I have to say, we all thought the marinade was a winner too.
Hope we can find this cut in NC when we get there!

Jenise, on the package the "official" name was Beef Shoulder Top Blade. On a separate, flashier label is where it said "Flat Iron Steak." Let us know if you find it. It would make the PERFECT turf with your lahbstah!