What To Know
- Outside skirt steak is thinner and has a more pronounced grain, while flat iron steak is thicker and more tender.
- When selecting a flat iron steak at the grocery store, look for a cut with a deep red color and minimal marbling.
- Flank steak is a thinner, tougher cut with a more pronounced grain, while flat iron steak is thicker, more tender, and has a finer texture.
Flat iron steak, a flavorful and tender cut of beef, has become a popular choice among meat enthusiasts. However, its presence at the grocery store can be a bit enigmatic, leaving many shoppers wondering: “What is flat iron steak called at the grocery store?” This comprehensive guide will delve into the various names and characteristics of this versatile cut, empowering you to navigate the grocery aisles with confidence.
Top Blade Steak
One of the most common names for flat iron steak at the grocery store is “top blade steak.” This moniker stems from its location in the top blade primal of the beef carcass. Top blade steaks are typically triangular in shape and feature a slightly coarser texture than other cuts from the chuck.
Shoulder Top Blade Steak
Another name for flat iron steak is “shoulder top blade steak.” This designation highlights its position in the shoulder region of the cow. Shoulder top blade steaks tend to be larger than top blade steaks and may have a more pronounced marbling, resulting in a richer flavor.
Chuck Flat Iron Steak
“Chuck flat iron steak” is another variation of the name found at some grocery stores. This label emphasizes the cut’s origin in the chuck primal, which is known for its well-developed flavor and affordability. Chuck flat iron steaks are typically smaller and thinner than top blade steaks.
Petite Tender Steak
In some instances, flat iron steak may be labeled as “petite tender steak.” While petite tender and flat iron steaks are distinct cuts, they share similarities in tenderness and flavor profile. This name can be attributed to the flat iron steak’s resemblance to the more expensive petite tender, which is located in the loin primal.
Outside Skirt Steak
Occasionally, flat iron steak may be mistaken for outside skirt steak. While both cuts are from the diaphragm area, they have different textures and flavors. Outside skirt steak is thinner and has a more pronounced grain, while flat iron steak is thicker and more tender.
Understanding the Differences
While the various names for flat iron steak may seem confusing, it’s important to note that they all refer to the same cut of beef. The slight variations in terminology typically depend on the specific region, butcher, or grocery store.
Choosing the Right Flat Iron Steak
When selecting a flat iron steak at the grocery store, look for a cut with a deep red color and minimal marbling. The steak should be firm to the touch and have a slight springiness. Avoid steaks with excessive fat or bruising.
Cooking Flat Iron Steak
Flat iron steak is a versatile cut that can be cooked using various methods. It can be grilled, pan-seared, roasted, or braised. For optimal tenderness and flavor, cook the steak to an internal temperature of 135-140 degrees Fahrenheit for medium-rare.
Accompanying Sauces and Sides
To enhance the flavor of your flat iron steak, consider pairing it with a variety of sauces and sides. Chimichurri, a vibrant Argentinian sauce made with fresh herbs, garlic, and olive oil, complements the steak’s bold flavor. Roasted vegetables, such as asparagus, broccoli, or carrots, provide a healthy and flavorful accompaniment.
The Perfect Steak for Any Occasion
Whether you’re grilling for a backyard barbecue or crafting an elegant dinner, flat iron steak is an excellent choice. Its affordability, versatility, and delicious flavor make it a crowd-pleaser at any occasion.
What People Want to Know
Q: What is the difference between flat iron steak and flank steak?
A: Flank steak is a thinner, tougher cut with a more pronounced grain, while flat iron steak is thicker, more tender, and has a finer texture.
Q: Can flat iron steak be cooked on the grill?
A: Yes, flat iron steak is an excellent choice for grilling. Grill it over medium-high heat for 5-7 minutes per side for medium-rare.
Q: What is the best way to tenderize flat iron steak?
A: Marinating the steak in a mixture of olive oil, garlic, herbs, and spices for several hours will help tenderize it. You can also use a meat mallet to gently pound the steak before cooking.
