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Grass-Fed Flat Iron Steak

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Grass-Fed Flat Iron Steak

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Flat iron steak—also known as a top blade steak, is cut from the shoulder of the cow and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy. This steak benefits from marinating and should be cooked no more than medium and preferably medium-rare due to it's thickness and muscular structure. Cook on medium-high heat for a quick seer and finish on low heat until done. I like this steak as is with fresh sides, in Latin dishes, or on a hearty sandwich with blue cheese and mushrooms.

2 Lb. Average, Order by the Unit
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