datelkak.blogg.se - Baking a flat iron steak

They are both full of flavour and tender and both are good for marinating.īut the flank steak is leaner than the flat iron so you get a little more flavour in the flat iron. The flat iron steak is cut from the shoulder area of the cow.Īnd the flank steak is cut from the belly muscle, called the flank primal. They are very different cuts of meat, beginning with the part of the cow from which they come.

Leave to rest in a warm place for at least 5 – 10 mins before carving.įlat iron steak frite Flat iron steak vs.

Finish by adding a large knob of butter when frying or on the griddle.

4 to 5 minutes on each side for medium rare.

Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when the crust has formed – approx.

Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.

Keep it simple and serve with potato chips and a dressed salad. Let it rest for 5 – 10 mins to allow the juices to reabsorb back into the steak to give a lovely tender juicy steak.If you’re using a meat thermometer, then when it reaches 43☌ and starts to lose the ‘spring with the finger’ test.As it is so lean Flat Iron is best cooked rare or medium-rare.In the UK it’s also called feather blade steak. it apparently looks like an old-fashioned clothes iron. The gristle from the muscle is removed leaving a nicely marbled lean steak.Īnd because of this marbling, you gain an extremely tender, flavoursome steak.įlat iron steak is named due to its distinct shape i.e. The flat iron is a cut taken from the ‘feather’ muscle which is in the chuck and blade section (shoulder area). Well, for one, it’s a steak that a lot of restaurants now use because of its flavour. Steak is a treat these days so enjoy a flat iron steak frites – nice and simple. Jump to Recipe Print Recipe An under-rated, inexpensive, tasty steak