Flat Iron Steak

Flat Iron Steak hit the American culinary scene in 2002 and had folks wondering where it had been all their lives.  This amazing cut of grass-fed and finished, dry-aged beef is tender, well-marbled, and incredibly versatile.  It takes to marinades well, is super good with only a little Redmond Coarse Sea Salt, or happily flexible as the star in carne asada tacos or Vietnamese dishes (like The Cafe's recipe below from Scott & Chris). Check out Scott and Chris' fresh new take on Flat Iron Steak (and an awesome secret to getting it tender enough to cut with a fork!)! The Barbeque Bible has some great tips to getting your Flat Iron Steak perfect off the grill even if you've never cooked it before