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first good flat iron steak.

HungryManHungryMan Posts: 3,470
edited 12:13AM in EggHead Forum
I have tried flatirons a couple times from Publix and didn't think much of them. Today while at BJ's buying something else, I ran across to large flat irons. This one I cut in half and seasoned it with DP Tsunami spin on one and another steak seasoning on the other half. It was good and I have another one in the freezer now.
b7584f5d.jpg

Comments

  • MickeyMickey Posts: 17,971
    Al that looks good enough to eat :woohoo:
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • HungryManHungryMan Posts: 3,470
    Correct. None left.
  • elzbthelzbth Posts: 2,075
    Is this the same as skirt steak?? I've had very good luck with skirt steak, but can't find it often (and when I do, it's pricey). Your steaks look quite delicious! :)
  • SmokinbSmokinb Posts: 99
    I think you should slice them against the grain. Learned that from Bobby flay today doing his outdoor BBQ show.
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Color looks great inside and out. 1 of the kids favorites.
  • GriffinGriffin Posts: 7,554
    elzbth wrote:
    Is this the same as skirt steak?? I've had very good luck with skirt steak, but can't find it often (and when I do, it's pricey). Your steaks look quite delicious! :)

    No. Flat iron comes from the shoulder of a cow, skirt comes from the underside/belly area. But I do know people that have substituted flat iron in recipes that use skirt steak, like fajitas.

    Hungryman - those look like some good eats from here. What did you serve with them?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

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  • HungryManHungryMan Posts: 3,470
    It was sliced against the grain. I think all meat should be.
  • HungryManHungryMan Posts: 3,470
    I did a meat only dinner.
  • LobichoLobicho Posts: 557
    looks great
    congrats
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