Grilling a flat iron steak?

[Gourmet_Mom]

I found a good deal on some flat iron steaks today and decided to give them a try. (Never been offered here before now. I figure it was a deal because most people here are not familiar with it.) I have read lots here on how great they are, so why not!

Now I need advice on grilling...just like a regular steak? Screaming hot...sear...reduce heat...finish off? (gas grill) Do I need to slice it on a diagonal like flank, etc?

[mark1]

I marinate them for a few hours, turn the gas grill to high and grill them 6 to 8 minutes per side for medium rare, depending on thickness and BTU's, let them rest for 15 minutes and cut across the grain.

[lebelage]

I second that.

[Yuzu]

A nice hot sear is awesome. Make sure to get out all the tendon that runs through it. The flat iron has a great beef flavor and is one of my favorites but it can be chewy. Medium rare thorugh medium well is fine. Well done can take forever to cook with this on. And your customers will not really be happy with a rare. It is way to chewy. Tenderizing would be a great option. I do a 'stack' with one on the menu and it is very popular. Kind of a caprese style - seared roma tomatoes, basil and fresh mozz.

Bon apetite

[Gourmet_Mom]

Thanks Shel! I may be making a mistake, but I've marinated them in a terriyaki sauce I got from Gina that I tried on chicken last week and LOVED and serving with fried rice and stir fry veggies ....slice the steak thin and serve over all.

[Yuzu]

I marinate them for a few hours, turn the gas grill to high and grill them 6 to 8 minutes per side for medium rare, depending on thickness and BTU's, let them rest for 15 minutes and cut across the grain.

That kinda sounds banquet style. For a la carte - you would be talking about a 30 minute pick-up?
Again depending on thickness. I order mine steak ready.
Still a little prep involved and portioning.

[mark1]

Have never done it as teriyaki, but am sure it will work fine.

[mark1]

Think we're talking at cross purposes, Daphne and I am doing this steak for home use, not resto service. Sorry, guess we should have made that clear.

[lebelage]

I would just say maybe be careful with the heat.

Teriyaki has a lot of sugar and can burn quickly. So watch for that, keep it far away enough from the fire and be sure to watch for flare ups from the sauce dripping down. When using sugary marinades I always keep a squirt bottle handy to but out the occasional flares. Thoroughly wiping the marinade off helps too.

[Gourmet_Mom]

Thanks Janis and Shel....it turned out TREMENDOUS. I'm thinking about going back to get the rest of these guys for other experiments.

I am so glad my local grocer tested this out. With NY strip, rib eye, etc. going for 9 and 10 $$ a pound, $5 sounded like a good deal to try a new cut. They also had large (roast size) pieces of Strip Loin for the same price. (Very nice pieces of meat.) Should I snag those, too? Cut like I would steaks from any roast?

Janis, I used indirect heat since I knew that at least 1/3 of the sauce was sugar....LOL! But YUMMY and fed 9 for less than $50 for the meal...steak no less...butter tender! By slicing and serving with copious amounts of veggies and some fried rice, it made for a VERY cost effective dinner. Thanks you two!

And I was wrong about the source of the sauce....THANKS Foodgeek! The sauce came from you! AWESOME for chicken or steak! Pork's next...LOL!

[Flattop]

Cool link on flat iron steaks

http://confessionsofabutcher.blogspot.com/2005/12/flat-iron-steak-hype-or-heart.html