Flat Iron Steak is located on the front shoulder blade of a cow. It is a thin cut, well marbled, and with good flavor. Since it is thin it cooks fast, and should still be red/pink in the middle to keep it tender. There is a large tendon that goes through the entire steak, but usually your butcher trims this off before selling it to you. The flat iron steak is relatively similar to a flank steak, but the flat iron steak is less fibrous.

Serves: 4

Ingredients

ImperialMetric
8 oz per person
0.5 tsp salt per lb of meat
250 gram per person
1 tsp salt per kilogram meat

Instructions

Rinse the ribs with cold water and pat them dry with a paper towel. Apply a dry brine by rubbing them with 1 tsp salt per lb of meat and let the steak(s) rest in the fridge for at least 2 hours.

Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Add some wood chunks for smoking if you like.

Grilling Flat Iron Steak with wood. The big rock is for creating two zones.

Grilling Flat Iron Steak with wood. The big rock is for creating two zones.

Flat Iron Steak (the two large pieces to the left) on the grill

Flat Iron Steak (the two large pieces to the left) on the grill

Place the meat on the indirect side of the grill, put the lid back on and leave them for 20-25 minutes, or until the inner temperature is 113-115° F. Stoke the fire to get it real hot, and move the steaks over to the direct side for some searing. Give them a good sear, roughly 1-2 minutes per side, and check the inner temperature. When the inner temperature is between 130-140° F (depending on personal preferences) they’re done. Remove them from the grill and let them rest for 10 minutes, then slice and serve.