Make It Tonight: Cal & Gary's Flat Iron Steak

August 3, 2020

Looking to try a different cut of meat for your weeknight date with the grill? Try flat iron steak for a tender, flavourful beef option.

The flat iron steak comes from the top blade section of the cow (also called the chuck), which is up around the back above the front legs. It is well-marbled, which makes for a very flavourful steak; very “beefy” and rich.
You may also see flat iron steak called boneless top chuck steak, book steak, butler steak shoulder top blade steak, or lifer steak. Flat iron steak is often confused with flank steak, but there are significant differences. Flat iron steak is fattier and thus tends to be more tender. The flat iron cut is also thicker and denser than a flank steak.

How To Cook and Prepare Flat Iron Steak

The thickness and denseness of the flat iron steak make it so that it is best cooked to a medium-rare (around 135°F or 60°C) and served as a larger piece, though it can also be sliced up after grilling and used on salads or in tacos. It is an excellent cut for marinating, which also opens up a world of flavour varieties. After marinating, you can grill on high heat for a short amount of time to really bring out the flavour of the cut.
Need a fast meal? Whip up this Flat Iron Steak Salad. Something to please the whole family? Grilled Flat Iron Steak with Broccolini and Cherry Tomato Salad in a Blue Cheese Dressing will tempt even picky eaters. Or when you need to serve up an easy feast, Flat Iron Tacos are the perfect choice.

Flat Iron Steak Tacos

Wk32 Flat Iron Steak Tacos blogIngredients:

1 lb. Cal & Gary's flat iron steak
1 Tbsp. chili powder
salt, to taste
canola oil, for cooking
soft flour or corn tortillas
chopped tomato, onion and avocado
salsa, guacamole or sour cream
fresh cilantro

Directions:

1. Rub the steak with chili powder and if it came from the fridge, let stand at room temperature for 10-15 minutes.
2. Cook the steak on grill preheated to high heat for 5 minutes, until char-marked with a deep golden crust.
3. Flip and cook for another 3-4 minutes for medium-rare, or until done to your liking.
4. Transfer to a cutting board and let rest for 10 minutes.
5. Slice the steak thinly across the grain.
6. Serve in tortillas with chopped tomato, onion and/or avocado, salsa and cilantro.

Alternate cooking instructions: Heat a drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat, and once the pan is hot, cook the steak for 5 minutes, until it develops a deep bottom crust. Flip and cook for another 5-6 minutes for medium-rare, or until done to your liking.

Three Make It Tonight recipes for Cal & Gary's Flat Iron Steak

Fast MIT

Flat Iron Steak Salad

Fancy MIT

Grilled Flat Iron Steak with Broccolini and Cherry Tomato Salad in a Blue Cheese Dressing

Family MIT

Flat Iron Tacos

Share:

Comments

comments powered by Disqus

Latest Make It Tonight Related Stories

Make It Tonight: Cal & Gary's Boneless Pork

Make It Tonight: Cal & Gary's Boneless Pork

Quick fact: Pork is great. Reportedly the most widely consumed meat globally, pork can be thought of as both ‘the other white meat’ or...

Learn More

Make It Tonight: Top Sirloin Medallion with Shrimp

Make It Tonight: Top Sirloin Medallion with Shrimp

Combining goodness from both land and sea, surf n’ turf is a popular meal combination that’s actually enjoyed all Canada, the U.S., the U.K., and Australia.

Learn More

Make It Tonight: Lean Ground Chuck Patties

Make It Tonight: Lean Ground Chuck Patties

Are you looking to do something fun and easy for dinner? How about an at-home burger night? This week is a perfect time to pick...

Learn More