Flat Iron Steak - The Swiss Army Knife of Steaks
The cut butchers quietly take home: tender, versatile, and equally at home on a plate or sliced into tacos.
2m 41s
Nick Michel and Joe Heitzeberg make the case for the flat iron — the unsung cut that butchers tend to take home for themselves. It's tender, well-marbled, and remarkably flexible: serve it whole, slice it for tacos, smoke it, grill it, marinate it, or hit it with a dry rub. Nick walks through cooking one in a cast iron skillet.
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