Flat Iron Steak

The Flat Iron steak is cut from the chuck shoulder, but don't let that fool you into thinking it will be tough. This cut will knock your socks off with its lean, beefy, rich flavor. It is versatile enough to cook on the grill, sear on the stove top, or stir-fry for fajitas. If you want our opinion, season it liberally with salt and freshly ground pepper, sprinkle it with garlic powder and cook it medium rare. Slice it thinly against the grain and it will become your new favorite!  (Dry Aged 30 days)

1 - 1 1/2 lbs