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Butcher has flat iron on sale. Need. Advice please

ChuckR
ChuckR Posts: 248
in EggHead Forum
How should I cook?  Like a steak or should I make fajitas or tacos with it or what. This will be a first time for me.
Suwanee, GA
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Comments

  • northGAcock
    northGAcock Posts: 15,173
    All of the above. I love it as a steak....leftovers (if there are any) make great Fajitas with the addition of some DP Mole rub....I  know this thanks to @Photo Egg 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lousubcap
    lousubcap Posts: 36,800
    As above-just cook to your target finish temp.  Depending on thickness hot& fast works as does reverse sear.  Slice thin on a bias against the grain and enjoy.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • BluegillSmalls
    BluegillSmalls Posts: 41
    A local supper club is known for their flat iron steaks around here.  They basically pound the heck out of them with a meat tenderizer and sear/broil 'em in garlic butter.  With mushroom and onion they are pretty good.  
    Madison WI

    Large Big Green Egg • Pit Barrel Cooker • 36” Blackstone Griddle • New Holland Grill • Weber Q
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  • Photo Egg
    Photo Egg Posts: 12,137
    Great beefy cut. Treat it like a tender version of flank steak. Slice in strips against the grain.
    Then tell ALL your friends it sucks...This helps keep the price down. Leftovers are great over salad or thin sliced for tacos, nachos and such.
    Just slice as you go to keep it much.
    Thank you,
    Darian

    Galveston Texas
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  • pgprescott
    pgprescott Posts: 14,544
    Make sure you cook the protein whole when doing fajitas. This cut is awesome. Every bit then flavor of a ribeye. Only time I slice them prior to cooking is for stir fry. Good luck. 
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  • GrillSgt
    GrillSgt Posts: 2,507
    Great tasting cut. Takes to a simple marinade well. Something like olive oil, garlic, rosemary and black pepper. 
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  • ChuckR
    ChuckR Posts: 248
    Thanks to all. It was incredible. We made fajitas out of them. Great flavor and as tender as advertised. Thank you again for your advice.
    Suwanee, GA
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  • Griffin
    Griffin Posts: 8,200
    Slice it the way @Photo Egg says. We usually serve it with a chimichurri sauce. Duke loves tearing up the parsley leaves and gets a kick out of pulsing things in the food processor.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • YukonRon
    YukonRon Posts: 17,261
    My advice: buy them all.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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