Speckle Park Cook Book Glossary

Chuck

Flat iron

The flat iron is cut from the top blade of the shoulder and is the second most tender muscle on the whole animal, yet it costs far less than the loin steaks. It is well marbled and deeply beefy.

A tough band of gristle runs through the centre of the top blade, so the butcher splits the muscle and removes it, leaving two flat, even steaks of roughly 2 cm (¾ in) thick. Ask for them trimmed that way; a steak with the gristle still in is a different, chewier experience.

Because the steaks are uniform in thickness, they cook evenly and are easy to portion, which makes them a favourite for a weeknight dinner.

Techniques

Cook the flat iron hot and fast. Pat it dry, season well, and grill over high heat or pan-fry in a heavy skillet for about three minutes per side. A hard sear gives a brown crust through the Maillard reaction while the inside stays juicy.

Aim for medium-rare, around 54°C (130°F) in the centre. This is a doneness level where the fat has softened but the meat is still tender; going past medium makes the steak noticeably firmer.

Let the steak rest for five minutes, then slice it against the grain into strips. Slicing thin shortens the muscle fibres and keeps every bite tender, and the strips fan out nicely over salads, tacos or rice bowls.

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