The Flat Iron steak is a portion of the chuck roast (shoulder roast). Dr. Chris Calkins at the University of Nebraska discovered the “Flat Iron” doing tenderness tests on cuts of beef. It is one of the most tender cuts of beef and is one of Megan’s favorite steaks!
It’s one of her favorite meals…
During the summer months, we cook our Flat Iron steaks on an outside grill. When the temperatures are holding in the single digits during January, we cook our Flat Iron steaks on Matt’s grandmother’s Farberware inside grill. They take longer to cook on the Farberware grill than our charcoal grill, but you stay much warmer cooking them inside!
The type of grill will determine the cooking time. Flat Irons are meant to be served medium rare to medium in doneness.
Needs: Flat Iron Steaks, Balsamic Vinaigrette salad dressing, a container or plastic bag to marinate the meat, a grill.
Marinate the meat with the salad dressing and let it sit covered in the refrigerator for several hours.
Cook on the grill. It takes 10-12 minutes on our inside grill, but only about 7 on an outside charcoal grill. You will need to experiment with the cooking time depending on your choice of grill, the thickness of the meat and how hot the grill is.
Feel free to use a knife to determine whether or not the steak is finished to your taste.
Megan also make Chocolate Crinkle cookies to serve for dessert. They were almost as good as the Flat Irons!
The cookies turned out to be “super sized”—I am still trying to get her to super size her vegetables just like her cookies!
Looks great she did a good job… those cookies look like they should be in a bakery 🙂
The cookies were excellent! I teased her that they were *almost* as good as the steaks 🙂
I hope that you all had a great birthday celebration over the weekend!
Anne
We had a nice time… It would have been better if I could have made cookies as big as yours 😉 I am really happy Megan has taken such an interest in cooking 🙂
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