Country Living editors select each product featured. If you buy from a link, we may earn a commission. 15 Different Flat iron steak in oven of Steak to Make for Dinner Tonight There are so many cuts to choose from! Whether it’s broiled or fried, sautéed or roasted, or you have a great grilling recipe, beef has long been a favorite on American plates, and that goes doubly for steak.
Chateaubriand and beef Wellington also come from the tenderloin. Because it’s so low in fat, filets will dry out if overcooked. A wonderfully tasty cut of beef, flank steak comes courtesy of the rear lower abdominal area, or the flank. It’s lean and fibrous, which means this hard-working, flat muscle should be tenderized with marinade, and cooked fast, at a high temperature, not past medium. It’s also possible to braise flank, but however you cook it, make sure you slice it against the grain to prevent serving up chewy bits. Flank is sometimes sold as London broil. Coarse-grained, it holds the seasoning beautifully, and is similar enough to flank steak and skirt steak that it can replace them in recipes.
Grill flap steak over high heat to medium—it really is best this way—and slice it thinly, against the grain. Less expensive than a filet or strip, but more tender than other low-priced steak, the flat iron is a chuck cut sliced from the shoulder of the steer. While most chuck is tough, flat iron comes from the top blade muscle, which doesn’t have the same connective tissue. Grill a flat iron—so dubbed for its triangular shape—or cook it in a hot pan to about medium-rare.