This is a flavorful steak.
If marinated first, it is tender enough to grill, broil, or pan-fry, and is great for making fajitas.
The Flat Iron steak comes from the Chuck or
Shoulder muscle and is the second most tender cut of beef.
It takes its name from the metal flat iron whose
shape it resembles.
Flat Iron steaks benefit from a good marinade and should not be cooked to more than medium (145°F).
With a deep, rich flavor they work well in recipes that call for a skirt or flank steak.