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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-11-2007, 01:30 PM   #1
thillin
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Default Flat Iron Steak

Grilled up a flat iron steak along with some potatoes and Texas 1015 onions.

There are also a couple more pics on my blog.
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File Type: jpg IMG_4051.JPG (28.7 KB, 181 views)
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Last edited by thillin; 04-11-2007 at 02:48 PM..
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Unread 04-11-2007, 01:51 PM   #2
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looks good!
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Unread 04-11-2007, 02:13 PM   #3
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Beats the mess outa what I had for lunch. Good job.
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Unread 04-11-2007, 02:16 PM   #4
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Man, that looks good, Ty.....How long did the potatoes take? I've never cooked slices like that on the grill.....
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Unread 04-11-2007, 02:25 PM   #5
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Originally Posted by backyardchef View Post
Man, that looks good, Ty.....How long did the potatoes take? I've never cooked slices like that on the grill.....
I think they went about 10-15 min. Depends on thickness. They do great. I've done russets and red potatoes. Hit em with a shot of Pam and sprinkle with coarse salt and pepper, or Tony Chachere's. Same as with the sweet onions. The taters crisp up like fries. I cook them over about a med to med/high temp.
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Last edited by thillin; 04-11-2007 at 03:27 PM..
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Unread 04-11-2007, 02:49 PM   #6
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That all looks great Thillin. Wish I had it for dinner tonight...
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Unread 04-11-2007, 04:25 PM   #7
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Looks great. I've never seen a flat iron steak in a store here. I have seen them offered at local restaurants. If I understand correctly, it's a beef chuck, top blade steak, cut to remove the gristle. This week's local HyVee ad has "Blue Ribbon Beef, boneless chuck tender fillet" advertised at $5.99. The ad states "Great NEW cut of beef". Advertising hype I understand. HyVee can not create a "new" cut of beef. Cattle have been cattle, with the same bone and muscle structure for a long time. $5.99 for beef chuck sounds completely ridiculous to me. T bone is $7.99. Never the less, I'll be getting some "Blue Ribbon Beef, boneless chuck tender fillet" Friday. May be a new adventure. Worse thing that can happen is that I get to eat my mistakes. What a hobby!
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Unread 04-11-2007, 04:44 PM   #8
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Here's a link to info on Flat Iron Steaks. LINK
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Unread 04-11-2007, 05:01 PM   #9
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Quote:
Originally Posted by thillin View Post
I think they went about 10-15 min. Depends on thickness. They do great. I've done russets and red potatoes. Hit em with a shot of Pam and sprinkle with coarse salt and pepper, or Tony Chachere's. Same as with the sweet onions. The taters crisp up like fries. I cook them over about a med to med/high temp.
They do look good!! I like to toss my slices with some Newman's Italian dressing and add cracked black pepper. So many ways to season potatoes, eh?
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Unread 04-11-2007, 06:52 PM   #10
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Quote:
Originally Posted by Kevin View Post
Looks great. I've never seen a flat iron steak in a store here. I have seen them offered at local restaurants. If I understand correctly, it's a beef chuck, top blade steak, cut to remove the gristle. This week's local HyVee ad has "Blue Ribbon Beef, boneless chuck tender fillet" advertised at $5.99. The ad states "Great NEW cut of beef". Advertising hype I understand. HyVee can not create a "new" cut of beef. Cattle have been cattle, with the same bone and muscle structure for a long time. $5.99 for beef chuck sounds completely ridiculous to me. T bone is $7.99. Never the less, I'll be getting some "Blue Ribbon Beef, boneless chuck tender fillet" Friday. May be a new adventure. Worse thing that can happen is that I get to eat my mistakes. What a hobby!
The way it was explained to me from a Nebraska beef rancher was that the style of cutting was what was developed and the resulting steaks were marketed. So they came up with a new item from an old product. It's similar to the way baby back ribs or tri tip were marketed. Anytime you can save something from being ground beef..... Anyways, they are not $5.99 out west (yet) and are a nice steak, especially sliced thin for sammies or fajitas.

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Unread 04-11-2007, 08:48 PM   #11
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Quote:
Originally Posted by thirdeye View Post
The way it was explained to me from a Nebraska beef rancher was that the style of cutting was what was developed and the resulting steaks were marketed. So they came up with a new item from an old product. It's similar to the way baby back ribs or tri tip were marketed. Anytime you can save something from being ground beef..... Anyways, they are not $5.99 out west (yet) and are a nice steak, especially sliced thin for sammies or fajitas.

ThirdEye - unbelieveable... That camera of yours even makes raw beef look appetizing...
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Unread 04-12-2007, 05:32 AM   #12
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Quote:
Originally Posted by thillin View Post
Here's a link to info on Flat Iron Steaks. LINK
Is it a regional thing ?, cause I've never seen them around these parts. Kinda like Tri-Tips, almost impossible to find here.
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Unread 04-26-2008, 11:55 PM   #13
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They say the flat iron is second to the beef tenderloin for tenderness. I cooked one up on Friday night for the first time. It was one of the best I've had in a while.
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Unread 04-26-2008, 11:58 PM   #14
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i get them when they are on sale at kroger's for $4.99 per pound. got three today
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Unread 04-27-2008, 01:06 AM   #15
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Got them at a Dillon's (Kroger) about 2 weeks ago for 3.99lb. They are a pretty good piece of meat. I prefer Ribeyes to just about anything for steaks, but I would take a Flat Iron over a KC/ NY Strip or T/Bone unless it had a huge Filet side if I was the one cooking.
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