Flat Iron Steak-Preparation and Use

The Flat Iron Steak-Cut From Shoulder Clod
• Well-marbled for great flavor and tenderness and second only to the Tenderloin in tenderness
• Stays tender, even cooked to well done—never needs marinating
• Versatile as a grill steak, in fajitas, kabobs and stir fry
• Best when cooked to medium-rare or medium
• Nutritious

Char-Broil-TRU-Infrared-Smoker-Roaster-Grill-More Info   

The Big Easy Smoker Roaster & Grill lets you smoke, roast and grill – all in one
TRU-Infrared technology cooks food evenly and juicy with no flare-ups
Evenly cook turkey, ribs, roast, or other cuts of meat in the roasting basket
Holds up to 25 lbs for roasting and has 180 square inches of cooking area for grilling
Use the smoker box for added flavor; temperature control from 9,000 to 18,000 BTU’s

Grilling
Grill covered, over medium-ash-covered coals, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. If using a gas grill, you may need to heat an additional minute or two.

Skillet Cooking
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook,uncovered 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice

Uses
Appetizers
Cheese Steak Pizza: Sauté Beef Flat Iron Steak strips with onions and green bell peppers. Spoon on prebaked pizza crust and top with shredded provolone or mozzarella cheese. Broil to melt cheese.

Sandwiches
Flat Iron Gyros:
Toss Beef Flat Iron Steak strips with garlic, oregano and pepper, then stir-fry. Serve beef in warm pita bread with slivered onion, thin-sliced tomato and creamy cucumber-yogurt dressing.

Stroganoff
Wild Mushroom Beef Stroganoff: Lightly season and sauté Beef Flat Iron Steak strips; combine with assorted wild mushrooms that were sautéed in brown butter. Stir in a sour cream stroganoff sauce. Serve over wide ribbon pasta.

Salads
Beef, Tomato & Fresh Mozzarella Salad:
Grill Beef Flat Iron Steak to medium rare and carve into thin slices.
Toss with tomatoes, fresh Mozzarella cheese, onions and a chiffonade of fresh basil leaves. Spoon over mixed greens.
Mix balsamic vinaigrette table side to serve with salad.