Flat Iron or Butler’s cut is an incredibly flavorful steak. It can be a little on the tough side as it may have a gristly fascia membrane that can be removed.
Flat Iron steak is not the same as a flank steak.
Here I am using a 48 blade meat tenderizer. The stainless blades are very sharp and leave very clean cuts into the meat. I am not a fan of pounding meat to tenderize it. Pounding is best used to flatten a piece of meat, generally a chicken breast.
Here you can see the small cuts
I cut one direction on side A and the opposite direction on side B.
For a coating, I will be using Hazelnuts that have been soaked for a week in vodka. The Hazelnuts can also be used in baking cookies, Christmas cake etc..
Why do I have drunken Hazelnuts? Well I made a Hazelnut liqueur and didn’t want to throw away $50 worth of Hazelnuts.
The coating consists of 1/2 cup nuts and 1/2 cup of our homemade seasoned croutons.
Egg wash the steak and then pat the Hazelnut and crouton mixture onto and into the steak.
I am a huge fan of cast iron and use it whenever I can. Here the coating is browned and then the cast iron skillet and steak are placed into a preheated 350 degree oven for about 12 minutes or until an internal temperature of 129 degrees has been reached.
Let rest next to a good red wine like our pictured Syrah. This doesn’t do anything to the steak but does help wet the appetites.
Slice across the grain and serve.
Served here with caramelized Brussels Sprouts and Broccoli and our bottle of Syrah.
- Re Heat, Don’t Re Cook
- To sous vide or not to sous vide, that is the question
- Cheap Steaks or Holiday deals
- Chefsteps 02
- Leftovers, no, not leftovers again. Ah, Sous Vide leftovers.