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Flat Iron Steak (pron)

smokeyw

is Blowin Smoke!
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I decided to try my hand at flat iron steak on the kamado tonight. I seasoned the steak heavily with kosher salt and pepper and threw it on a 600 degree grate for 3 minutes per side. It had more flavor in a piece of beef than I have had in a long time!
FlatIronSteak007.jpg
 
I love flat iron steak. IMO, it is a great replacement cut for London broil. It is full of beefy flavor, and as tender as beef gets.

Nice looking steak. I'm drooling.

CD
 
I've never cooked one. So, 600 degrees, 3 mins a side? Tender?
It's from the same cut of meat as a chuck but different area. !It's tender and juicy. So also is a chuck eye. Tender and juicy. Both great steaks!! chuck eye is from the end of a Ribeye.!:clap2:
 
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