While steaks on the grill are an all-time favorite, sometimes it's hard to cook individual steaks to an individual's preference. When you want to have steak as an option for a cookout, go with one you can cook whole and cut into slices. One of my favorites is the flat iron steak. The nice thing about flat iron is it's versatile.
This cut of meat is a fabricated cut of meat and cut from the chuck roast or the shoulder area. Don't confuse flat iron with flank steak. Flank steak is from the lower back or hindquarter of the animal. Sometimes you will find flat iron labeled "chuck steak" or "top blade steak." A typical steak is 1 \ to 1 } pounds. One steak will easily feed four.
The nice thing about flat iron is that you don't have to trim any fat, and it takes to all cooking methods. You can cook it whole or cut it into individual pieces. Flat iron also works well cut into cubes for kebabs. It takes to so many flavors, from typical barbecue rubs to ethnic ones. You can marinate or season it simply with salt and pepper.
I like flat iron because it has an even thickness that makes it easy to cook. My preference for flat iron is medium-rare.
What also makes flat iron ideal is its price point, about $8 per pound.
As with any steak, once you take it off the grill, let it rest several minutes before slicing. Giving any steak this rest allows the juices to settle into the meat. And when you slice the steak, always slice against the grain.
