FI's

[Greendriver]

Honestly this flat iron dinner is just about the best steak I effer put in my button hole mouf. Just s&p and the right done temp and some good taters and a baked onion with butter and A-1. I think steak was the first exposure I effer had to cooking on a grill and the baked onion was done with it just like this and it’s still dam good like that 30 years down the road and I need to do em more often.

 

[JamesB]

looks great!

 

[CrimsonSmoke]

Good looking food

 

[JD McGee]

THAT...my friend looks awesome!!!:biggrin:

JD

 

[Bentley]

Does look good! Again, what cut is this flat iron steak? Looks like a cross between a London Broil and a Tri-tip!

 

[Irrad8]

I am in awe. you cooked that just the way I like em, pink in the middle.:biggrin:

 

[LGerber]

Man is that some good looking food there.......love the onion

 

[Greendriver]

Does look good! Again, what cut is this flat iron steak? Looks like a cross between a London Broil and a Tri-tip!

very interesting info on this cut of meat...

http://ard.unl.edu/rn/0302/steak.html

 

[BBQ_MAFIA]

Great looking steak

 

[jacob]

As usual Brother, got my mouth to watering.

 

[Oldbob]

Those are Some Good Lookin Groceries Brother!!

 

[we'll smoke u]

That looks great and the onion looks out of this world.

 

[Norcoredneck]

Asked the butcher here and he says it's an Eastern thing.

 

[qman]

Asked the butcher here and he says it's an Eastern thing.

Yea, and Tri-tip is a California thing. But now we can get tri tip every day in our local grocery. Just have to keep pushing.

Flat Iron is the same muscle from the chuck that is called the "Top Blade Steak". Butchers used to cut out the whole muscle as a roast and call it the flat iron roast, because it resembled an old "flat iron", which was an implement used to iron clothes in the distant past. {before electricty, this thing was put in the fire to get hot, then used to iron with}

If the top blade is cut cross wise, it is a top blade steak, if cut side-wise, like a fish fillet, it becomes a flat iron steak. same taste. Just the top blade has a vein of gristle running through it, which is eliminated in the flat iron cut.

Either way, a very tasty cut.