Thursday, June 14, 2012

Grilling Flat Iron Steak

Oh buy the steak, said the little devil perched on my shoulder. The angel opposite said, It costs nine dollars! You've never grilled steak in your life! What a waste if you mess up! The devil won this argument and I took home a "flat iron steak" -- never heard of it before; it looked kind of like the flank steak I'd wanted. Surprised to learn that flat iron steak is a new and fashionable cut from the shoulder. Cut vertically, that muscle made gristly top blade steaks. Cut horizontally, it makes flat-iron steak, the second-most-tender beef cut after the tenderloin. More fascinating info about the invention of the flat iron steak here on a butcher's blog. And either I'd grill the boneless 1.1-pound steak that afternoon or be too intimidated and waste what I'd spent on the Lodge cast-iron grill. My reluctance might seem odd, but in my middle 50s I have never grilled anything except corn and a hamburger and that was last week. Steak is a big step up.

Online (source of all knowledge) instructions said to grill the meat for 16 minutes for medium rare. I didn't marinate or rub it with salt and pepper, just brought it out raw on a plate, laid it on the hot grill and watched and waited to flip it at the 8-minute point. Surprise again; turned over, it looked awesome. Finished grilling and tented the (clean) plate with foil for10 minutes so the meat could finish cooking and redistribute its juices, becoming easier to slice. Then I sliced, to throw some steak strips into a salad. It came out magazine-perfect and so tender and delicious I turned ecstatic cartwheels and wished you were here to share. There was no fat or waste to speak of. Feels good to be building a new skill and I can hardly wait to serve this to friends. There's a marinade that's supposed to make it spectacular.

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