Also known as Shoulder Top Blade Steak, Top Blade Filet, Top Blade Steak.
Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.
Best used grilled or in stir-fry.
Flat Iron Steak
Savory Marinated Flat Iron Steak
Ginger Lime Beef Stir-Fry
Orange Beef with Broccoli Stir-Fry
Southwestern Steaks, Black Beans, and Rice
Flat Iron Yakinuki Skewers
Beijing Noodle Bowl
Lime, Avocado Beef Wraps
Herb Flat Iron with Red Wine Sauce
Chili Mocha Flat Iron Steak
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13598): 180 Calories; 80 Calories from fat; 9g Total Fat (3.8 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat; 0 g CLA Fat;) 80 mg Cholesterol; 70 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.55 mg Iron; 320 mg Potassium; 0.25 mg Riboflavin; 3.58 mg NE Niacin; 0.33 mg Vitamin B6; 4.23 mcg Vitamin B12; 182.28 mg Phosphorus; 7.96 mg Zinc; 25.78 mcg Selenium; 86.35 mg Choline.
This ingredient is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Phosphorus, and Choline.