Now that I have a few flat irons under my belt (both figuratively and literally), I feel like I have been missing a great cut of meat. Yep, the quickest way to my grill (and stomach) is via my grocery store’s weekly ad. Now in the last 10 days, I have grilled 4 of them.
So it was “developed” in 2002, but I didn’t really develop and interest until they went on sale at my grocery store 2 weeks ago. Count me as one of those flat iron steak fans. Some even think it has a better taste than more expensive cuts like the New York Strip. Fast-forward to 2010 and this steak is now the fifth most popular cut of steak, and one of the most economical. When I say “developed”, I mean that these guys realized that this meat that was usually turned into hamburger could actually be cut in a way that made it a delicious steak. The flat iron steak (also known as top blade steak) was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). Actually, until 2002, the only though any butcher had given to this cut of meat was how quickly they could get it into the grinder. Up until recently, I hadn’t ever given much thought to flat iron steaks.
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