Meet flat iron.
It’s second in tenderness to the tenderloin, but costs half as much. Depending upon your region of the country, flat iron could also be known as top blade, petite steak, Butler or book steak.
I pan-grilled flat iron for last night’s dinner and served it with steamed veggies. It was a perfectly healthy meal featuring lean beef and loads of iron, protein and B vitamins.
Salt and pepper.
That’s the only thing I added. There was no need for anything else. Just look at that marbling. It was tender, juicy and honestly, it had a buttery taste that was out of this world.
Somebody needs to tell Emeril.
Sure, “pork fat rules” — but a perfectly prepared steak reigns supreme in my opinion.
Look for flat iron in your grocer’s meat department.
You won’t be disappointed!
Yum!
We are huge fans of flat iron steaks! We get them quite frequently. 1 big flat iron is enough to feed us for a few meals. They are definitely delicious and much more cost efficient! This girl loves saving money. I’ve never seen coupons for steaks so this is a great option. lol
Oh I’m so stinkin’ hungry right now…and this is killin’ me! Your photos are great. Looks like you’re having fun with that camera of yours.
LOVE IT! I think I’ve single-handedly converted everyone I know to Flat Iron Steak. Sea salt and freshly ground pepper and don’t overcook! If you must, add some sort of fancy sauce, sauteed mushrooms, blue cheese sauce, but it isn’t necessary. I heart beef!