Our Flatiron Steaks come one to a package at roughly 1 pound per steak.
Flatiron Steaks are an extremely tender, flavorful and well-marbled cut that is perfect for grilling. Also known as a top blade steak, this juicy cut should be cooked no more than medium doneness to avoid overcooking.
The flat iron comes from the Chuck Primal in the shoulder region. Flatiron steaks, because of its location on the shoulder, has a line of sinew that runs through the middle. While not as popular as strip steaks and tenderloins, this tender cut is an inexpensive alternative that is sure to hit the spot.
Organic Grass Fed & Finished Beef
Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content. Always Antibiotic and Hormone free.Prosper Steakhouse Beef
Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.
Asian Inspired Flat Iron Steak
½ cup Soy Sauce
½ cup Sherry
¼ cup Honey
2 Tablespoons Sesame Oil
2 Tablespoons (heaping) Minced Ginger
2 Tablespoons (3-5 cloves) Minced Garlic
2 teaspoons Crushed Red Pepper Flakes
2 Flat Iron Steaks
Garnish: 2 Tablespoons Roasted Sesame Seeds and 2 Green Onions, slivered.
- Gather all ingredients together – soy sauce, sherry, honey, sesame oil, garlic, ginger, red pepper flakes, and flat iron steak.
- Whisk the ingredients in a bowl. Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.
- Grill steaks on high heat for 4 minutes on each side for medium rare steaks. Allow steaks to rest for 5 minutes before slicing and serving.
- Sprinkle roasted sesame seeds and green onion slivers on top to garnish.