The Flat Iron Steak, a.k.a. Top Blade Steak, is one of the most flavorful and tender steaks you can throw on the grill. The only challenge is the ridiculously tough line of connective tissue that runs down the middle. If your butcher hasn’t removed it for you, you’ll have some dissecting to do. Click on the photo for detailed instructions for butchering and preparing this awesome meal.
This beautiful steak was imported from New Zealand, and purchased at my local Restaurant Depot.
Now for the butchery. Open up the cryovac, give the steak a quick rinse and place it on the cutting board.
Make an incision right down the middle lengthwise. Cut a little at a time until you reach the tough white tissue about half way in.
Now turn the blade sideways and follow the connective tissue in each direction.
Now, with the steak opened up like a butterfly, slide the knife under that tough white tissue and carefully cut it out, pulling up as you go, like this.
You’ll wind up with a beautiful piece of meat about one and a half inches thick and perfect for the grill.
Now for the cook. I made a marinade of :
1/2 medium onion diced
2 garlic cloves minced
1/4 cup fresh parsley chopped
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons coconut aminos
1 teaspoon sea salt
1/2 teaspoon black pepper
Put the steak into a 2.5 gallon Ziploc bag along with the marinade and gave it a good massage.
Into the fridge for three hours to get happy. The bowl is in case the bag leaks
Time to cook! I got the Big Green Egg up to about 500 degrees, gave it a good sear on both sides then shut all the vents and let it continue to cook until the internal temperature up to 125 degrees.
Rested for about 15 minutes on the cutting board then sliced.
Because I’m still religiously adhering to the Paleo (Caveman) Diet, I served it up with collard greens and Jicama Home Fries. This was one of the most flavorful steaks I’ve ever grilled. I will be doing this one again soon!