Flat Iron Steak

To me, it looks like beef tenderloin.  It tastes like beef tenderloin.  It's not as expensive as beef tenderloin.  My good friend Joe wanted a low - fat, healthy recipe.  Joe, I'm also taking into account that you once went to the store looking for "guacamoles" to make guacamole.  So I'm keeping it simple.  I once went to 3 different Krogers looking for this. Whole Foods & Fresh Market don't have it.  It's a lean cut of beef with the same amount of saturated fat (4.5 g. per 4 ounce serving) as the 85/15 ground turkey.  It's not really common.  I get it at Kroger Marketplace.  (It looks a little like flank steak, but is so much more tender!)

The April 2011 Cooking Light called this "specialty cut very tender" and "the darling of savvy butchers."

Here's a great way to prepare it:

• Marinate overnight with marinade such as Napa Valley's Shanghai or make your own:  reduced sodium soy sauce, fresh ginger, sesame oil, and garlic powder, in a large ziploc bag.
• Pre-heat oven to 400 degrees.  Spray a grill pan with canola oil spray.  Heat over medium high heat.

• When hot, (about 4 minutes) add the flat iron steak to the pan.  Turn heat up to high.  Flip over about 4 minutes later.
• Once browned on both sides, place onto an oven safe pan and roast for 10 more minutes.
• After 10 minutes, pull out of the oven and let sit, or "rest" 10 minutes.

• Cut across the grain as seen here.

Serve with oven - roasted, husk on corn:

• Pre-heat oven to 350 degrees.
• Once pre-heated, place corn cobs with husk on right onto the racks.
• Cook 30 minutes.
• Peel husk back and rub scampi or garlic butter on.