During one of my lunches with Bryan Schaaf, who handles publication relations and communications duties for Wooster-based Certified Angus Beef, I told him how I recently bought some CAB flat iron steaks, and they were better than I thought.
I had no idea from what part of the cow flat iron steaks come, but in my cooking days, I never broiled a flat iron steak. At Valle's Steak House, I broiled filet mignons, New York strips, top sirloins and ribeyes. I basically believed this was about the only cuts you wanted to broil or grill.
So, I was surprised when Bryan told me the flat iron steak, in terms of tenderness, trailed only the filet mignon. It further intrigued me the steak came from the chuck region. So, when Buehler's, a Wooster-based grocery chain, had flat iron steaks on sale, I picked up a couple of them.
I decided I would marinade the steaks. I did not measure anything, but for the marinade, I used: Soy sauce, dark rice wine, sugar, granulated garlic, salt, pepper, celery salt, Old Bay Seasoning and parsley. After allowing the steaks to marinade for about eight hours (while I was at work), I grilled them, sliced them and served it with macaroni and cheese and steamed broccoli.
Do you cook flat iron steak? Why not share your recipe in the comments below.
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