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The Flat Iron Steak is a "new" cut of steak. Developed in 2002 by a study performed in Nebraska. The study was funded by the Beef Check Off (Beef...it's whats for dinner).

Anyhoot, I bought one at the store for $5.99/pound. It was almost 1 and one-half pounds. I broiled it in our oven...put a little Tony Chachere seasoning on it...and...I believe it was one of the best steaks I have ever had.

It looks similar to a skirt steak...but it is tender...cheap enough and really tasty

http://www.gourmetsleuth.com/flatironsteak.htm

Thanks! I hadn't heard of a flat iron steak before. I'll have to try one now.

Thanks for the info. I was wondering if it was just a fancy name for the same old cut.

Hi, The Flat Iron steak is cut from the top blade. When I first was told about it they said that it is the second tenderest cut of beef. First being tenderloin. They really are a great, tender, richly flavored steak. Later, Milo.

Helpful hint - Flatiron is not a good cut for those who like their steak beyond medium. Cook it medium rare-medium and it is great....beyond medium......not so good.

A great steak to make fajitas or steak quesadillas with.

A great steak to slice and quickly stirfry.

A great steak to grill - just don't overcook it!