And a feast for me.
About 10 - 15 years ago before the “secret” was out flatiron steak was an affordable (cheap) cut of meat. Not so cheap anymore around these parts but I still occasionally indulge myself.
Great beefy taste and very tender but careful to cut around the big gristly, chewy, tendon that bisects the muscle.
Seasoned with Q-Salt and cooked Santa Maria-style over hot almond wood coals. Simple and savory and worth the coin! Sorry, no plated or sliced pics but it was medium rare and just the way I likey.
About 10 - 15 years ago before the “secret” was out flatiron steak was an affordable (cheap) cut of meat. Not so cheap anymore around these parts but I still occasionally indulge myself.
Great beefy taste and very tender but careful to cut around the big gristly, chewy, tendon that bisects the muscle.
Seasoned with Q-Salt and cooked Santa Maria-style over hot almond wood coals. Simple and savory and worth the coin! Sorry, no plated or sliced pics but it was medium rare and just the way I likey.
