Flat Iron Steak 1.5 -2.0

The flat iron is cut from the shoulder or chuck area. It is tender and marbled with a rich, beefy flavor with a consistent thickness and rectangular shape.  This cut of beef is best if cooked to a medium rare or medium finish (135F).  For a great taste, marinade before cooking and then toss it on a hot grill for a short amount of time. Easy and delicious!