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Place the flat iron steak in a plastic sealable bag. Serves: 4 / Preparation time: 10 minutes / Total time: 30 minutes, plus marinading time The steak is simply marinated and an easy introduction to this flavorful cut of meat.Ĭontact Susan Selasky: 31 or Follow her on Twitter and Marinated Flat Iron Steak One steak will easily feed four.Īlthough we did not get executive chef Derik Watson’s recipe for all the components of Bistro 82’s dish, today I am sharing a favorite flat iron steak recipe. Many stores sell flat iron steaks packaged in 11/4- to 13/4-pound steaks. Sometimes you will find flat iron labeled chuck steak or top blade steak. Flank steak is from the lower back or hindquarter of the animal. Whenever I mention flat iron steak to people, they often ask if it is similar to flank steak.įlat iron is cut from a chuck roast - the neck and shoulder of the animal. Or, slice it thin, marinate it and skewer it for beef satay. You can also cube it and use it for kebabs. On the grill, flat iron is best cooked medium-rare. You can grill flat iron as you would any favorite steak and marinate it if you like. Flat iron is especially good on the grill - and I prefer to grill it whole. The nice thing about flat iron is that you don’t have to trim any fat and it takes to all cooking methods. Belen likes it - it’s a great cut of meat.īelen told me the restaurant sources its flat iron from Angus Reserve beef raised in Nebraska. It is for the same reasons Bistro 82 owner Aaron F. It is known for having a hearty flavor and tender texture - as well as being so very versatile. The flat iron was so perfectly prepared medium-rare you could cut it with a fork.įor years, flat iron steak has been one of my favorite cuts of beef. Shimeji is the name for a species of mushrooms and hon-shimeji have a short, thin stem with caps no larger than a pencil eraser. But the flat iron, of course, was the highlight.įor this dish with multiple layers of flavor, the flat iron was sliced very thin, served on top of a smooth and silky potato puree and topped with sautéed hon-shimeji Japanese-style mushrooms. All the components of this dish were a perfect match. Flat iron steak with hon-shimeji mushrooms, pomme puree and lobster emulsion was one of the courses served at the Free Press’ Top 10 Takeover dinner Monday at Bistro 82 in Royal Oak.
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