While steaks on the grill are an all-time favorite, sometimes it’s hard to cook individual steaks to an individual’s preference. When you want to have steak as an option for a cookout, go with one you can cook whole and cut into slices. One of my favorites is the flat iron steak. The nice thing about flat iron is it’s versatile.
This cut of meat is a fabricated cut of meat and cut from the chuck roast or the shoulder area. Don’t confuse flat iron with flank steak. Flank steak is from the lower back or hindquarter of the animal. Sometimes you will find flat iron labeled “chuck steak” or “top blade steak.” A typical steak is 1 1/4 to 1 3/4 pounds. One steak will easily feed four.
The nice thing about flat iron is that you don’t have to trim any fat, and it takes to all cooking methods. You can cook it whole or cut it into individual pieces. Flat iron also works well cut into cubes for kebabs. It takes to so many flavors, from typical barbecue rubs to ethnic ones. You can marinate or season it simply with salt and pepper.
I like flat iron because it has an even thickness that makes it easy to cook. My preference for flat iron is medium-rare.
What also makes flat iron ideal is its price point, about $8 per pound.
As with any steak, once you take it off the grill, let it rest several minutes before slicing. Giving any steak this rest allows the juices to settle into the meat. And when you slice the steak, always slice against the grain.
Flat Iron Steak With Balsamic Glaze
Serves: 4 (generously)
Preparation time: 15 minutes (plus marinating time) Total time: 45 minutes
Adapted from www.beefitswhatsfordinner.com.
1 flat iron steak (1 1/2 to 1 3/4 pounds)
1 1/2 cups all-purpose marinade such as Mrs. Dash Garlic/Herb marinade
HERB BUTTER (Optional)
1 / 4 cup unsalted butter, softened
2 tablespoons minced fresh herbs of choice
1 cup balsamic vinegar
3/4 to 1 cup fat-free reduced-sodium beef broth
1/4 cup butter, softened
4 teaspoons all-purpose flour
1/4 teaspoon cracked black pepper
Place the flat iron steak in a plastic sealable bag and pour the marinade over the steak. Refrigerate and marinate 4-8 hours.
If making the herb butter, mix together the softened butter with the herbs and shape into a log. Place in plastic wrap and refrigerate until serving time.
At grilling time, remove the steak from the marinade (discard marinade) and let sit at room temperature for 30 minutes. Preheat the grill to medium-high heat.
Meanwhile, bring vinegar to a boil in a small saucepan; reduce heat to medium. Cook 10 minutes or until vinegar is reduced to about 1 / 4 cup. Watch carefully, as it can burn. Stir in the beef broth and heat. Mix butter and flour in small bowl until smooth. Whisk the butter/flour into the vinegar/broth until smooth and bring to a boil. The mixture should be the consistency of a glaze and coat the back of a spoon. If it’s too thick, add broth. Reduce heat; simmer 1 minute, stirring constantly. Season the glaze with black pepper. Set aside to serve with the steak.
Oil the grill grates. Place the steak on the grill over medium-high heat and grill about 8 minutes on one side. Turn and continue grilling another 6-8 minutes or until medium-rare (or desired degree of doneness).
Remove from the grill and let the steak rest 5 minutes before slicing against the grain. Serve with the glaze and a dollop of herb butter.
Analysis without herb butter. 525 calories (53 percent from fat), 31 g fat (14 g sat. fat), 19 g carbohydrates, 37 g protein, 320 mg sodium, 146 mg cholesterol, 0 g fiber.