Flat Iron Steak

About this cut

From the shoulder, from a muscle that turns out to be remarkably tender once the line of connective tissue running through it is taken out. Well marbled and full flavored.

Good for

Grill or sear hot and fast, then slice thin against the grain. It marinates well. Medium rare, always, and rest it before you cut it.

From our kitchen

Marinated, grilled hot, sliced thin over a salad. It's our whole answer to summer.

Oil, lemon, garlic and a lot of black pepper for a few hours. Then a hot grill, three minutes a side, and a rest. Sliced thin against the grain over greens with tomatoes, red onion and whatever else is coming out of the garden. Bread on the side to mop the board. It's what we make when it's too hot to turn the oven on.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.