Developed by the research teams of University of Nebraska and the University of Florida, the flat iron steak is gaining in popularity with restaurants across the United States. You can thank the National Cattlemen’s Beef Association for funding research to make this tasty, tender economical steak available to us today. The beef cut is actually a top blade steak derived from the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue.
Although the flat iron steak cut can be slow cooked it works well when grilled or pan seared. Don't overcook this steak or it will be tough. To serve, slice the steak against the grain.
If you can't find flat iron steak; here are a couple good substitutes: