desertjean
Well-known member
So I finally made chili Saturday using Flat Iron Steak and it was killer. I sliced not quite a pound of it thin, browned it, then added 3 onions and every pepper I could find in our fridge, an assortment of jalapeno, anaheim and red bell. Seasoned with loads of chili powder (ancho), chipotle, paprika. No cumin. Added 2 cans of fire roasted tomatoes and simmered for hours. 2 cans of pinto beans, another hour and it was amazing. Hubby said it was the best he's ever had, that the steak made it. I didn't even mind the beans as much.
Note: I grabbed a Flat Iron cut by accident a couple months ago, meant to grab flank steak. I decided to use it anyway, and it was awesome. It's now our go to for anything that calls out flank steak or the like. It's very thin, so barely a minute or so each side on the grill, and it's medium rare and ready to go. We love it with Mexican flavors.
For you carne asada lovers that can't get the flavor of the cheap taco stands in Southern CA, this may be the cut to use. It's supposed to be the same as a top blade steak according to some experts, but I find it has a whole different flavor.
Note: I grabbed a Flat Iron cut by accident a couple months ago, meant to grab flank steak. I decided to use it anyway, and it was awesome. It's now our go to for anything that calls out flank steak or the like. It's very thin, so barely a minute or so each side on the grill, and it's medium rare and ready to go. We love it with Mexican flavors.
For you carne asada lovers that can't get the flavor of the cheap taco stands in Southern CA, this may be the cut to use. It's supposed to be the same as a top blade steak according to some experts, but I find it has a whole different flavor.
