Grassfed Beef Flat Iron

Treat your family to this delectable cut of meat that is a runner up to filet mignon. The flat iron steak comes from the chuck shoulder and has the taste and quality of a very expensive cut of meat. Plan your next steak night with this incredibly juicy and tender piece of meat!

Order a single steak, or bundle five delicious, 8oz flat iron steaks together for a 5% savings!

Average weight is 8oz.

Recipe

Citrus and Herb-Marinated Flat Iron Steak

Ingredients:

• 2 flat iron steaks (about 1.5 lbs each)
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Zest of one orange (optional, for garnish)

Instructions:

Prepare the Marinade:
In a bowl, combine orange juice, lime juice, lemon juice, minced garlic, chopped cilantro, chopped parsley, olive oil, cumin, smoked paprika, salt, and black pepper. Mix well.

Marinate the Flat Iron Steaks:
Place the flat iron steaks in a shallow dish and pour the citrus and herb marinade over them. Ensure the steaks are well-coated. Marinate for at least 30 minutes, or refrigerate for a few hours for enhanced flavor.

Preheat the Grill or Pan:
Preheat your grill or a skillet over medium-high heat.

Cook the Flat Iron Steaks:
Remove the steaks from the marinade and let any excess drip off. Grill or sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness.

Rest the Steaks:
Once done, transfer the flat iron steaks to a cutting board and let them rest for about 5 minutes.

Slice and Garnish:
Slice the flat iron steaks against the grain into thin strips. Arrange them on a serving platter.

Optional Zest Garnish:
If desired, sprinkle the zest of one orange over the sliced steaks for a burst of citrus freshness.

Serve and Enjoy:
Serve this citrus and herb-marinated flat iron steak with a side of quinoa, couscous, or a vibrant salad for a refreshing and flavorful meal.

History

Flat Iron

The Flat Iron cut, also known as the top blade steak, is a flavorful and tender cut of beef derived from the shoulder area of the cow. It is taken from the top blade roast, a relatively tough cut that is separated along its natural seam to create the flat iron steak. This cut got its name from its resemblance to a vintage flat iron used for pressing clothes.

Historically, the flat iron cut was underutilized due to its tough connective tissue. However, in the early 2000s, research by meat scientists at the University of Nebraska identified a method for removing the tough connective tissue, resulting in a more tender and flavorful steak. This discovery led to the reintroduction of the flat iron cut to the market, sparking a surge in popularity.

The flat iron cut first gained popularity in the United States, where it quickly became a favorite among chefs and home cooks alike. Its affordability, tenderness, and rich flavor profile contributed to its widespread appeal, particularly in the burgeoning farm-to-table movement. Today, the flat iron steak remains a popular choice in restaurants and butcher shops across the country, prized for its versatility and value. Its rise to prominence reflects a growing appreciation for alternative cuts of beef and the ingenuity of modern butchery techniques.