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Here is a recipe for chimichurri. Great accompaniement to flat iron steak. (and/or any steak)
Also, feel free to improvise. I typically only use parsley and parsley and cilantro since I always have a ton to use up. And occasionally a fresh serrano or jalapeno if I have one.
A flat iron steak is really just like a filet. Cook it the same. I order it in great restaurants and that is how it is served. Salt and pepper grill very hot for crust on outside and pink in middle. Bearnaise or Bordeaux. Side of onion straws, fries, scalloped potatoes and green vegetable.
I'm a little apprehensive about cooking it inside. I'm not bad on the the grill, but steak in a pan or the oven hasn't been very successful for me.
For a holiday dinner, the hostess cooked a whole beef tenderloin, rubbed with salt and let to sit for 24 hours and then rubbed with EVOO, in the oven at 450 until it reached 125. She served it sliced with a wine reduction. It was FABULOUS. I couldn't believe that could be done in an oven.
For those of you who have cooked flat iron steak, does this sound viable? It's not a single steak; it's like a small (flat) tenderloin size. Or will it not become tender enough? The man at the meat market said "you have to cook it right for it to be good" and I don't really know what that means for practical purposes.
Its a very tender piece of meat but a tiny bit drier than a filet which is also somewhat dry.
Roasting it at a high temp with a probe in it is good. Rub with oil and salt and pepper. Roast at 400 F. until probe says 130 (I think, check this). Let stand at least 5 minutes loosely covered with foil before serving. UI urge you to make some Bearnaise even if it is Knorr package. The steak can be a little dry.
I love flat iron steaks-unfortunately can not always get it here. When available I cook it in a closed grill (George Foreman) seasoned with Montreal Steak seasoning.
Help us idiots out, Wilson, cause I'm think'n of the wrong steak. For some reason I thought it had way more fat than a fillet, which is basically fat "free". Where does this come from? I've heard of it but never gave it much attention. I'm guess'n someone took something that used to be ground and made it a "steak" and gave it a name.
Sorry to be so ignorant, I don't eat steak at restaurants much.
Help us idiots out, Wilson, cause I'm think'n of the wrong steak. For some reason I thought it had way more fat than a fillet, which is basically fat "free". Where does this come from? I've heard of it but never gave it much attention. I'm guess'n someone took something that used to be ground and made it a "steak" and gave it a name.
Sorry to be so ignorant, I don't eat steak at restaurants much.
IMO, it is a good grilling steak. Nice because it's marbled and that makes for a good steak, but I don't believe it would be good roasted like a full tenderloin, or a chateau. Just my opinion, but the full cut has a tendon running through it, and as other have noted, it is more marbled than tenderloin, in addition to being MUCH less tender.
Note the comparison to a flank-steak and/or a skirt steak. These are very different cuts.
My final vote: A good griller, but not a good roaster. (Probably decent in a crock too!)
My favorite budget steak is still the Chuck-eye. In fact, if it's a good cut, it's just my favorite steak, budget or not...
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And occasionally a fresh serrano or jalapeno if I have one.
