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Flat Iron Sunday — New cut for me

HendersonTRKing
HendersonTRKing Posts: 1,803
in EggHead Forum
SRF discount purchase a few months back, so I know the meat won’t mess this up.  Kinda looks like a flank to me, so I’m going to do it the way the forum research suggested — hot and fast on the CI grid. I’ll go to 115 IT at the thickest and  hope that’s enough to get that SRF fat rendered and melty. Was thinking about a board-based non-clinatro Chimichurri (have some cilantro aversion people at the table tonight) but am kinda lazy and don’t think I have herbs on hand.  Could be just about the light dusting of 4:1 Montreal:Coffee Rub. 

More to come as the situation develops. 


It's a 302 thing . . .
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Comments

  • lousubcap
    lousubcap Posts: 36,765
    Never had their flat irons but SRF does not disappoint.  Chimichurri sauce is always a winner with flat-irons for me.  Cut on the bias and enjoy the banquet.  
    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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  • northGAcock
    northGAcock Posts: 15,173
    The 4 River Coffee is a favorite of mine....as is the Flat Iron. Very nice.
    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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  • pgprescott
    pgprescott Posts: 14,544
    I’m a huge flat iron proponent and I’ve had a couple SRF versions and their beefy flavor was off the charts. Maybe the best beef bang for the buck is the humble flat iron. Enjoy!
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  • lousubcap
    lousubcap Posts: 36,765
    @HendersonTRKing - Great photos right there.  (Remember the source...).  And the money shots are true money.  Nailed the cook and presentation.  Congrats.  
    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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  • pgprescott
    pgprescott Posts: 14,544
    I buy them at Kroger all the time. They aren’t in the SRF stratus, but they are easily a great steak. I use them as family style steak, fajitas, and stir fry. Just as you described, they really distinguish themselves. Cheers!
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    It was fork tender. My new fave cut. (SRF had something to do with it.  Will lay in a bunch on the next sale:)
    It's a 302 thing . . .
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Looks like perfection!  Hope you had a great time with the kids.
    Maryland, 1 LBGE
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  • billyray
    billyray Posts: 1,277
    Next time you want a good coffee rub try making this.

    Coffee rub
    Here's my recipe;

    1 Tbs. finely ground espresso coffee beans 
    1 Tbs. pure ancho chile powder 
    1 tsp. natural cocoa powder 
    1 tsp. granulated garlic 
    1/2 tsp. ground cumin 
    1/2 tsp. brown sugar 
    1/2 tsp. ground fennel seed 
    1/8 tsp. ground allspice 
    4 tsp. kosher salt 
    2 tsp. freshly ground black pepper 
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    billyray said:
    Next time you want a good coffee rub try making this.

    Coffee rub
    Here's my recipe;

    1 Tbs. finely ground espresso coffee beans 
    1 Tbs. pure ancho chile powder 
    1 tsp. natural cocoa powder 
    1 tsp. granulated garlic 
    1/2 tsp. ground cumin 
    1/2 tsp. brown sugar 
    1/2 tsp. ground fennel seed 
    1/8 tsp. ground allspice 
    4 tsp. kosher salt 
    2 tsp. freshly ground black pepper 

    That looks a good coffee rub . . . I don't make too many of my own rubs these days bc what I find and use is pretty good.  But I'm going to try this one.  I typically add coffee rub to another base -- do you find that this one alone is too strong?  (I guess not, or you wouldn't have recommended it . . . duh.)
    It's a 302 thing . . .
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