Warning: Vegetarians and people who don’t like where their food comes from may not want to read ahead.
Sophie can’t have much red meat these days, so its all been turkey mince and salad, which is lovely but sometimes nothing beats a good piece of steak! I’m hopefully traveling to Texas later this year for business and am already planning my menu which will include the largest steak I can find.
Recently I saw a cooking show about meals on a budget, it went through the cheaper cuts of meat, and which ones can be used for steak. Flat iron is the American name and Butlers’ steak is the UK name. It is from the shoulder and usually best for roasting or braising. However if cut correctly and the tough sinew removed it becomes a really rather delicious steak served best at medium rare, any more and it goes back to being tough.
Readily available out in the USA but here it was much harder to find, I decided the best place to start was my usual place to buy steak, the local butchers. The local abattoir/butchery sells amazing meat at very good pricing, its all locally reared and killed. This makes the meat very eco friendly as its not been driven or even flown hundreds of miles to get to my plate. It also supports local business and I know that the animal has had a very good life up until, well you know. However, although he was very helpful and friendly the butcher had never heard of a flat iron steak. I put my hunt for the steak on the back burner as I thought if I couldn’t get it there it wouldn’t be in many local places.
Very surprisingly on a quick top up shop in Morrisons I found the elusive flat iron steak, they must have had people asking or be very ahead of the curve. It was definitely much cheaper, I got a substantial steak for about £5 which in rib-eye or even rump would of cost upwards of about £15-£20.
Seasoned with my secret steak rub, so secret it’s listed here! and taken from the amazing www.foodwishes.com. Cooked in a cast iron griddle pan so hot it instantly got amazing griddle lines. Then barely cooked, much closer to rare than medium. It was amazing and would definitely recommend it to anyone who enjoys a good steak, and if you don’t enjoy steak: 1) Why have you read this far 2) Go buy this steak and realise what you have been missing.
I’m sure now its available in supermarkets the butchers will catch up, and as it becomes more popular the price will increase. But until then ill be enjoying this, when Sophies not looking, as an amazing and cheaper alternative to my regular rib-eye/rump. All this reminiscing of steak has got me hungry so I better go cook something for dinner.