I must admit, never encountered a flat iron steak - apparently it's hit the airwaves because suddenly it showed up in our market - so I said, said I, "Why not?" and bought one - cryovac'd, etc.
rubbed with 2 cloves of diced garlic, then a rub - salt+pepper+dry mustard+parsley flakes, liberal drizzle of olive oil, flip, drizzle other side, marinate in fridge three hours; flipped once.
pan fried at a good sizzle 5 minutes per side, let rest, covered 6 minutes (the fresh corn was cooking....) sliced diagonal ala London Broil.
spectacular flavor - tender - no knife needed - cuts with a fork.
if you've not tried this cut I highly recommend an excursion into flat iron country!
rubbed with 2 cloves of diced garlic, then a rub - salt+pepper+dry mustard+parsley flakes, liberal drizzle of olive oil, flip, drizzle other side, marinate in fridge three hours; flipped once.
pan fried at a good sizzle 5 minutes per side, let rest, covered 6 minutes (the fresh corn was cooking....) sliced diagonal ala London Broil.
spectacular flavor - tender - no knife needed - cuts with a fork.
if you've not tried this cut I highly recommend an excursion into flat iron country!