A few months ago I came across a new cut of steak, called the “Plank Steak” also called a “Flat Iron Steak.” Not to be confused with a Flank Steak – which is a cheap cut of steak and very tough. The Flat Iron Steak is a very tender cut of beef they have recently developed thanks to a new cutting process the butchers can now use that didn’t exist before.
It is packaged a little differently than the regular steak cut, like porterhouse or sirloin. It has a black plastic backing and looks like it is shrink wrapped, similar to the packaging on corned beef. I took a picture of it so you can see a typical package and look for it at your local grocery.
The Flat Iron Steak cooks on the grill or under the oven broiler in under 10 minutes. I have used a variety of marinades on it – my favorite is a dry mesquite marinade that you mix with water and oil, sold in 50 cent packets by Weber at Wally’s Hell-Mart and Kroger here. I have also used Italian dressing as a marinade, a bottled lemon pepper marinade, and a dry “Seasoning” mix that comes in a pepper shaker. The marinades only need about 20 minutes to impart the flavor, not overnight like the tougher cuts of beef require.
The Flat Iron Steak easily serve 2-3 people, maybe 4-5 if you used it for fajitas. The regular price here is $5.99 per pound, but I often find it on sale for $4.99. There is no bone, very little fat, and no waste. So the true yield per pound is 100%.
Besides grilling it, I have sliced it while raw into thin strips for fajitas and dropped each strip into a shallow pan with hot oil for a minute or two. This is a quick fix for dinner, but I don’t usually like to fry anything in oil for health reasons and the grill is almost as quick (medium heat for 5 minutes on the first side and 3 minutes on the second side = a nice medium rare) and the marinades do better on the grill, so you have a lot of different flavor opportunities.
Hope you have a chance to try it – let me know your favorite way to fix it.