Flat Iron Steak

Average Weight Per Pack .74 oz 

Flat iron steak is a flavorful, tender cut of beef taken from the shoulder, specifically the top blade portion of the chuck. Once the connective tissue is removed, it becomes a well-marbled steak with a rich beefy taste and a texture similar to more expensive cuts. It is best cooked quickly over high heat by grilling, pan-searing, or broiling. For medium-rare doneness, cook it until the internal temperature reaches about 130–135°F, then let it rest for 5–10 minutes before slicing. Cut the steak against the grain to help keep each bite tender. Flat iron steak pairs well with roasted vegetables, potatoes, salads, chimichurri, or a simple garlic-butter finish.