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

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  • 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.

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