Flat Iron Steak
Flat Iron steak is from the chuck section of beef cattle. It is cut with the grain from the shoulder. It is a really flavorful cut of beef, but it can be a bit tough since it has a grisly membrane that should be removed. Often times you will see this steak cut as two flatter steaks because of this membrane.
This cut of beef the infraspinatus muscles of beef and can often times be found labeled at the market as a top blade roast. Steaks that are cross-cut from this muscle are called top blade steaks, or patio steaks. It is rectangular in shape and a pretty uniform thickness. The uniform thickness and shape makes it perfect for grilling.
It is somewhat of a newer cut of steak, so some might not know what you are talking about, if that is the case, just as for a top blade steak. They make for a great steak sandwich. Slicing up a flat iron steak for sandwiches calls for a good carving knife, here is the one I use. It’s a really great knife that I use for carving all my meats.
image courtesy of Jun Seita/flickr