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December 5, 2012

Flat Iron Steak

Seems to be on every menu these days, a Flat Iron Steak. I’d been hearing so much about this cut of meat I decided I needed to try one.


Known to be a “butcher’s cut”,  or “butler’s cut” as it’s known in the UK (and they know the good stuff, right?), this steak is well-marbled, tender and full of robust, beefy flavor. It is also fairly thick and perfect for marinating and grilling. There are only two per animal, like tenderloin…but are a fraction of the cost. I was thrilled to be able to walk into our little Hannaford here in Waldoboro, ring the meat department buzzer, and have the nice lady butcher cut me two on the spot. See, the butchers know!

I made a simple marinade of EVOO, coarse salt, and cracked pepper with plenty of fresh garlic. Let that sit over night, get a grill or cast iron skillet really hot. Pat the meat dry and cook over high heat, turning once for perhaps 8 minutes in total for a two inch thick steak. If cooked indoor, DO put on your fan, you will need it.

Cardinal rule: Do not over cook this type of meat.

Rule two: Let it rest, tented, after grilling or pan roasting.

Rule three: Cut it thin and on the bias. Pour the jus over the top and add butter sautéed mushrooms finished with Tamari soy sauce for a special treat! Maybe some blue cheese mashed potatoes?

Rule four: Enjoy what sneaky butlers have known all along!

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.


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