![]() ![]() To showcase this steak, I added a supporting cast of creamy cheesy polenta, roasted whole tomatoes, and Italian parsley garnish. I used my SYD Beef Rub which won 1st Place USA in the 20 KCBS National Beef contests. With such a tender cut of beef, I did not try to do much to it besides a short marinade in crushed garlic, Djon mustard, and balsamic vinegar to give the beef a flavor boost. Snake River Farm’s premium Gold Grade meats have the highest level of marbling that they offer in their American Kobe line and the flavor of their SRF flat iron steak is sure to please all true beef connoisseurs. Especially popular are flat irons from Wagyu beef.ĭue to the gracious folks at Snake River Farms, I’ve been able to develop a couple of delicious recipes to prepare flat iron steaks. You may see this cut of meat displayed in butcher shops as a "top blade" roast. Sometime around 2008, chefs caught wind of this cut and it started appearing on menus of American steak houses and it continues to grow in popularity. You may have seen it on an upscale restaurant menu and it often surprises and impresses beef lovers with its intense flavor, juiciness, and marbling. It’s the second most tender beef muscle and was introduced in 2002 after researches at the University of Nebraska and the University of Florida discovered this cut from the chuck shoulder clod top blade roast. What is the flat iron you may ask? The Flat Iron steak is a relatively new cut of steak from the shoulder of a cow.
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