The Basics: Flat Iron Steak

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Cooking Essentials

The Profile

Flat Iron Steak

Flat Iron Steak, also known as Top Blade Steak when sliced crosswise, is taken from the shoulder region of the cow. This wonderfully easy to prepare beef cut is well-marbled & tender. It may be seasoned with a flavorful marinade or custom dry rub for use in stir-fry recipes or salads. Flat Iron Steak features sound nutritional value with 25 grams of protein & 3.6 milligrams of iron per serving. It may be used when entertaining or for weeknight meals & pairs beautifully with string bean side dishes including Buttered Pecan Green Beans to Lemon-Dill Green Beans. Learn how to cook Flat Iron Steak in your very own kitchen.

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How To Cook Flat Iron Steak

Flat Iron Steak is an economical beef cut that may be enjoyed alone or featured in Mexican cuisine specialties, sandwiches or salads. It’s wonderful with simple russet baked potatoes or more involved Classic Potato Gratin & Caesar Salad. When choosing a steak, look for an even thickness of the cut so it cooks consistently. Well sharpened knives should also be considered when preparing & serving steaks. Look to The Basics: How To Sharpen Knives for valuable information regarding the topic & invest in a set of steak knives to make serving effortless.
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When cooking any beef cut, always remove Flat Iron Steak from the refrigerator at least 30 minutes before you plan to grill, stir-fry or broil it. Place the steak in a shallow dish & season it as desired. In order to produce a medium-rare result, approximately 1 1/2 to 2 minutes of cooking on each side of the steak with a 1/3-inch thickness will be necessary. Allow the steak to rest a spell before thinly slicing in order to lock in juicy flavor. 

 The Tune
“East Of The Sun” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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