Description

The flat iron steak comes from a muscle which rests on top of the shoulder blade. Due to the restricted motion of the animal's front legs, this muscle does not get used very much, therefore it is exceptionally tender. This steak requires extensive trimming during the butchery process but the results are well worth the effort.  Flat Iron Steak is the butcher’s best-kept secret as the second most tender muscle on the entire animal after the tenderloin.  A lean cut of meat that is packed with flavor, Flat Iron Steak is named after its triangular shape (like a vintage clothes iron) and has a wonderful meaty flavor and fine texture. 

  • Pasture-raised
  • Hormone-free and Antibiotic-free
  • Paleo/Keto/Whole 30

Flat Iron Steak benefits from marinating and being cooked quickly on high, dry heat, whether grilled, broiled, or cooked in a cast iron pan and finished in the oven. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare. Place the flat iron steak in a plastic bag with ¼ cup olive oil, 2TB balsamic vinegar, 2 crushed garlic cloves, 1 tsp Italian seasoning, salt, and pepper to marinate for at least 1 hour, up to 8 hours. Allow meat to sit at room temperature for an hour before discarding marinade. cook about 5 minutes. Place steak on hot grill and cook for 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks. Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.

Thinly slice the steak across the grain.



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Beef, Flat Iron Steak

$11.99
per lb

1 - 2 lb avg

8 left

The flat iron steak comes from a muscle which rests on top of the shoulder blade. Due to the restricted motion of the animal's front legs, this muscle does not get used very much, therefore it is exceptionally tender. This steak requires extensive trimming during the butchery process but the results are well worth the effort.  Flat Iron Steak is the butcher’s best-kept secret as the second most tender muscle on the entire animal after the tenderloin.  A lean cut of meat that is packed with flavor, Flat Iron Steak is named after its triangular shape (like a vintage clothes iron) and has a wonderful meaty flavor and fine texture. 

  • Pasture-raised
  • Hormone-free and Antibiotic-free
  • Paleo/Keto/Whole 30

Flat Iron Steak benefits from marinating and being cooked quickly on high, dry heat, whether grilled, broiled, or cooked in a cast iron pan and finished in the oven. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare. Place the flat iron steak in a plastic bag with ¼ cup olive oil, 2TB balsamic vinegar, 2 crushed garlic cloves, 1 tsp Italian seasoning, salt, and pepper to marinate for at least 1 hour, up to 8 hours. Allow meat to sit at room temperature for an hour before discarding marinade. cook about 5 minutes. Place steak on hot grill and cook for 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks. Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.

Thinly slice the steak across the grain.


K & C Cattle Co.

K & C Cattle Co.

Founded in 2010 & located in Austin, TX, K & C Cattle Co is a local family run beef company striving to supply consistent, healthy, and regenerative Texas Beef. K & C Cattle Co offers 100% pasture-raised Angus Charlois cattle for its tenderness and marbling qualities.

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