Flat Iron Steak
The flat iron steak is cut from the upper part of the beef shoulder. It is a relatively "new" cut of meat that was discovered at the beginning of 2000. The steak is also known as top blade roast, in which the inner tendon is removed.once the tendon has been removed, the steak looks like an old-fashioned flat iron, hence the name Flat Iron.
Ingredients
Ingredients
Flat Iron Steak
- 1.2 kg flat iron
- coarse salt flakes (orange-rosemary)
- Steak pepper
Preparation
Preparation Flat Iron
The Flat Iron Steak has an incredibly great marbling. These small fat deposits later ensure a very tender and juicy taste experience.
Rinse the meat under water, pat dry with a kitchen towel and sprinkle with coarse salt flakes.
- Grill the steak briefly on each side at 500°C on the cast iron grill. The cast iron grill also creates the typical grill pattern on the steak.
- Then remove from the Tubozone and switch the grill to indirect heat at 120°C. Allow to reach the desiredcore temperaturewith the core thermometer.
- In my case, I chose a core temperature of 54°C.
The Flat Iron Steak is a very thin cut, so a really short resting phase before slicing is sufficient.
Cut the steak into slices, sprinkle with pepper and serve with croquettes/fries.
Many thanks to Thomas Hofmockel for the great recipe! You can also take a look at his blog: Grill Blog – BBQ Recipes – Grill, Smoker, Dutch Oven (bbq-oemer.de)
