Flat Iron Steaks are the Perfect Fajita meat! The trick to cooking a great flat iron is to use a very hot skillet with oil on high heat for 5 minutes on each side. Make sure to cut diagonally across the grain into thin strips too!!
Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details
The flat iron is a tender steak cut from the chuck section, the front shoulder of the beef. It’s taken from the upper portion of the shoulder blade and has a triangular shape that resembles an iron. It’s very tender and flavorful, although there is a tough sinew running through its middle that should not be eaten.
How to Cook It: Cook a flat iron the same way you would a filet mignon: in a hot pan or grill until it reaches medium-rare temperatures. These lean steaks make a great steak salad.