Man, that looks good, Ty.....How long did the potatoes take? I've never cooked slices like that on the grill.....
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?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.
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.
Here's a link to info on Flat Iron Steaks. LINK