Cut Highlight: Flat Iron Filet
There has been a lot of media lately around meat fabrication techniques that are resulting in “newer cuts”. You may have seen some cuts that seem unfamiliar on restaurant menus or at the butcher counter. Today we’ll highlight one of these cuts that is gaining popularity: the flat iron filet.
The flat iron is a muscle from the chuck, or the shoulder, that is cut with the grain of the muscle. The more traditional name for this muscle is the “underblade”. If you think of a 7-bone chuck roast, which many people may be more familiar with, this muscle sits in the crook of the “7”. There is a substantial piece of gristle that runs right through the middle of the muscle, so to create the flat iron filet, the underblade is removed and the meat is peeled away from the gristle both on the top and bottom. Without the gristle, what is left are two long strips of meat that can then be cut into portions, or filets. These filets are very tender and flavorful pieces of meat.
Flat iron filets will plump when cooked properly and stay juicy. Therefore this cut can be enhanced with a flavorful marinade, but also is delicious with just salt and pepper. Cook on medium-high heat for 4-5 minutes on each side to yield a medium to medium rare temperature.
Grilled Flat Iron, with onions and mushrooms
Heat your grill to medium high heat. Slice disks of yellow onions and mushrooms and rub with oil, then sprinkle with salt and pepper. Pat the flat iron filet dry, rub with oil and sprinkle generously with salt and pepper.
Grill for 4-5 minutes per side, remove from heat and let rest for 5 minutes under loosely tented foil. While the steak is resting, finish grilling the onions and mushrooms. Slice the steak roughly 1/2 inch think against the grain and serve with onions and mushrooms on top.