The Best Kept Secret of Beef? The Flat Iron Steak!

Tenderness and flavor comparable to filet!

27w ago

4.3K

Digging through the freezer, I became glad that my wife always goes through the sales ads for the grocery stores. While most of the supermarkets around us had run out of meat during the panic buying, I had Flat Iron Steak on hand that my wife purchased on sale and tossed into the freezer!

The Flat Iron is also know as the Top Blade, and is cut from the shoulder of the cow. The beauty of this cut of meat is it's marbling, tenderness and it's beefy flavor that make it comparable to filet. The best part is it's low price, often on sale around here at Kroger supermarkets for $6.99 per pound. And the Kroger sells it cryrovac'ed, so it keeps in the freezer for a decent amount of time.

$10.28 for some good steak!

$10.28 for some good steak!

I decided to use the sous vide method of cooking for this Flat Iron, and I went ahead and pre-heated my water bath with my Anova Precision Cooker to 133°F. While the water was coming up to temperature, I seasoned the steak with garlic salt, fresh ground pepper, and Hungarian paprika before stuffing it into a vacuum sealer bag with a bunch of pats of butter. About this time, the water bath was up to temperature, and the vacuum sealed steak went in for just over two hours.

All seasoned up with garlic salt, fresh ground pepper, and Hungarian paprika.

All seasoned up with garlic salt, fresh ground pepper, and Hungarian paprika.

Sealed up for the water bath.

Sealed up for the water bath.

Cooking away at 133°F for the next two hours!

Cooking away at 133°F for the next two hours!

Once the steak was done in the water bath, I drained all of the cooked juice out of the bag and set it aside for later. I then patted the steak dry, lightly dusted it with flour, and gently laid it into a frying pan with hot butter for searing. After a quick sear on each side, I removed the steak from the frying pan to start on the mushroom sauce.

All done after roughly two hours.

All done after roughly two hours.

It's not too pretty before hitting the pan.

It's not too pretty before hitting the pan.

Much better!

Much better!

To start the sauce, I set the steak to the side and threw some sliced onions into the pan to sauté. Once the onions had browned a little, I mixed in some flour to make a roux, and then poured in some red wine. After the wine had reduced, I added some vegetable stock (because it's what we had around), Dijon mustard, the beef drippings from the vacuum sealer bag, and sliced mushrooms. This was all left on the heat until it thickened.

Some fresh sliced veggies for the sauce!

Some fresh sliced veggies for the sauce!

Sautéed onions.

Sautéed onions.

Left over beef drippings for the sauce.

Left over beef drippings for the sauce.

The sauce is all done. Time to serve it up!

The sauce is all done. Time to serve it up!

To serve up the Flat Iron Steak, I sliced it thinly, across the grain, and plated it with the sauce. Mashed potatoes and sliced bread were the perfect sides to go with this dish. The steak was super tender after slow cooking in the water bath, and packed with a great meaty flavor. The mushroom sauce was a flavorful accompaniment to the beefy slices of steak, and sopped up nicely with the the bread. Even better, this got us a solid two nights of dinner with the simple ingredients we had both had around the house and could easily find in an almost bare grocery store!

I wish I could attach the flavor of this to the article!

I wish I could attach the flavor of this to the article!

I love food pics!

I love food pics!

Mmmmmmm!

Mmmmmmm!

A good hearty meal for self-imposed isolation!

A good hearty meal for self-imposed isolation!

Do you cook up Flat Iron Steak? If so, share your favorite recipe!

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Comments (2)

  • Don't think I have ever had flat iron steak I will definitely have to give this a try. Looks very tasty!

      6 months ago
  • I sous vide flat iron too, and hanger steak, but I tend to leave mine in the bath a bit longer, 5 or 6 hours at a slightly lower 54c (133f). I'll try it this way next time though, that is if I can get some as our supermarket shelves are empty of pretty much everything now.

      6 months ago
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