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Flat Iron Steak

huha99huha99 Posts: 16
edited November -1 in EggHead Forum
"Long time listener-first time caller". I have been egging now for about a year and LOVE it. Reading the forum has helped avoid any cooking disaster. Several weeks (maybe a month?) ago, there was discussion about the flat iron steak. (Max, TRex?) It sounded great! I am having some difficulty finding the information, so hoped to get help here. Any tips/ suggestions on finding it, best recipe, etc would be appreciated.

Comments

  • PizzandQsPizzandQs Posts: 42
    It's a top blade steak, cut from the chuck. It's a clever extraction of quality steak from a $1.59 a lb part of the steer. Generally, any recipe that works for flank steak should work - cook it hot, not past medium rare.
    Have fun,
    Steve
  • haywyrehaywyre Posts: 165
    Grilled Flat Iron Steak
    From Chef Gerard Thompson of Rough Creek Lodge.

    Prep: 5 minutes
    Refrigerate: 6-12 hours
    Cook: 20 minutes
    Servings: Serves 4
    2 lbs. Flat Iron steaks
    6 cloves fresh garlic
    2 sprigs fresh rosemary
    8 sprigs fresh thyme
    1 lemon, zested
    2 cups vegetable oil
    Sauce:
    1 qt. veal stock
    1 cup Zinfandel wine




    Place all ingredients (except steaks) in blender and blend until smooth, approximately 2 minutes.
    Place marinade in shallow dish or sealable plastic bag, and place steaks in dish making sure meat is well covered. Allow to marinate in refrigerator 6-12 hours.
    Grill steaks to medium-rare (140°F). Set aside.
    For sauce: Place wine in stainless steel pan and reduce until only 1 Tbsp. remains. Add veal stock and reduce on high heat until it becomes thickened and about 1 cup remains. Season with kosher salt and freshly cracked black pepper.
    To serve, slice steak into slices and pour about 2 oz. of sauce over top.


    This is one of the best ones I have used
  • huha99huha99 Posts: 16
    Thanks. How difficult is it going to be to get the Fresh Market butcher to cut this for me?
  • PizzandQsPizzandQs Posts: 42
    Unless the cut is popular in your area (it's not here in northern Colo) you WILL have to go to someone who actually cuts meat, rather than a grocery that just puts what they get pre cut out into their cold case. Butchers that have access to the top blade roast that the steak gets cut from should be glad to help...my local Whole Foods gets $10.99 for the steaks!!!
    Have fun,
    Steve
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