During the 2008 global financial crisis, our enterprising butcher encouraged customers to opt for cheaper but no less delicious cuts with this crafty bit of rebranding. Known as flat-iron steak in the US and butler’s or feather-blade steak in the UK, this cut comes from the chuck and is cut with the grain, giving it a fantastic texture and a similar juiciness and depth of flavour to its more expensive cousins. If you can’t find it easily, do a quick online search, hassle your butcher to stock it or use oyster blade steak instead.
Thanks to Yumi and Andrew for sharing this budget-friendly recipe from their book, The Food Fix. Photography by Cath Muscat. Murdoch Books RRP $39.99.
Jump to RecipeEditor’s Flat-Iron Steak (Chuck Stead) Tips and FAQs:
1. How should I cook flat-iron steak?
Flat-iron steak is a versatile cut that excels when cooked quickly over high heat. It’s perfect for barbecuing, pan-searing, or even under the grill. Aim for medium-rare to medium to keep the steak tender and juicy.
2. Can I use flat-iron (chuck) steak in the slow cooker?
Flat-iron steak is great for slow cookers because it comes from the chuck, a well-exercised part of the cow, which makes it a bit tougher compared to premium cuts. However, this toughness transforms into tender, melt-in-your-mouth goodness when slow-cooked. The slow cooking process breaks down the connective tissues and muscle fibres, allowing the meat to become incredibly tender while retaining its rich, beefy flavour. Additionally, flat-iron steak holds up well to the long cooking times needed in slow cooker recipes, absorbing the flavours of broths, herbs, and spices without falling apart. It’s an ideal option for hearty stews, soups, or slow-cooked steak dishes.
3. Should I marinate flat-iron steak?
Marinating is optional but can really boost the flavour. A simple mix of olive oil, garlic, herbs, and a splash of lemon juice or vinegar works beautifully. You only need to marinate for 30 minutes to 2 hours to make a difference.
4. What’s the best way to slice flat-iron steak?
Always slice flat-iron steak against the grain to ensure maximum tenderness. This means cutting perpendicular to the natural lines of muscle, making each bite easier to chew.
5. Can I substitute flat-iron steak in recipes?
If you can’t find flat-iron steak, ask your butcher for oyster blade, skirt, or flank steak. These cuts have a similar texture and flavour, though cooking times may vary slightly.
6. Why is flat-iron steak a budget-friendly option?
Flat-iron steak comes from the chuck, which is typically a more affordable area of the cow. While it’s cheaper than cuts like ribeye or sirloin, it still offers fantastic flavour and tenderness when cooked properly, making it a great value option.
7. How do I store flat-iron steak?
Raw flat-iron steak can be kept in the fridge for up to 2 days or frozen for longer (up to 6 months). If freezing, wrap it well to avoid freezer burn. For best results, thaw frozen steak in the fridge overnight before cooking.
8. What sides go well with flat-iron steak?
Flat-iron steak pairs wonderfully with a variety of sides. Think along the lines of roasted veg, creamy mash, or a fresh green salad. For an extra treat, top it with garlic butter or serve with a tangy chimichurri sauce (see recipe below).
9. Rest the Steak After Cooking
Once you’ve cooked your flat-iron steak, let it rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and juicy bite.
10. Seasoning Simplicity
Flat-iron steak has a robust flavour on its own, so you don’t need to go overboard with seasoning. A good sprinkle of sea salt and cracked black pepper can be all it needs. For a touch of spice, add some chilli flakes or smoked paprika before cooking.
Recipe Ideas:
The Credit-Crunch Flat-Iron Steak recipe by Yumi and Andrew below is a great way to start cooking with this cheaper cut of beef. Some of our other favourites include:-
1. Flat-Iron Steak Tacos
Thinly slice your grilled flat-iron steak and serve in soft gluten-free tortillas with avocado, fresh coriander, a squeeze of lime, and a dash of hot sauce (ensure gluten-free). It’s an easy weeknight meal with tons of flavour!
2. Steak and Veggie Stir-Fry
Slice flat-iron steak into thin strips and toss in a hot wok with garlic, ginger, gluten-free soy sauce, and your favourite vegetables. Serve over rice or vermicelli for a quick, tasty dinner.
3. Slow-Cooked Grecian Beef
This slow-cooked Grecian beef (recipe here) is a hearty one-pot dish that satisfies both meat and vegetable lovers. The beef imparts rich flavour to the vegetables, making it a versatile meal that everyone will enjoy. Plus, it’s freezer-friendly, so double the recipe and save a batch for next week – a perfect time-saver for busy weeks!
Credit-Crunch Steak
Ingredients
- 4 x 170g (6oz) flat-iron (chuck) steaks
- salt
Anchovy Butter (Optional)
- 125 g (4½oz) unsalted butter, softened
- 4 garlic cloves crushed
- 8 anchovies in extra virgin olive oil drained and finely chopped
- ½ teaspoon smoked paprika
- ½ teaspoon lemon juice
- salt to taste
- 1 tablespoon finely chopped flat-leaf parsley leaves
- 1 tablespoon finely snipped chives
Cheat's Chimichurri (Optional)
- 1 small handful flat-leaf parsley leaves picked
- ½ cup (20g) oregano leaves
- finely grated zest and juice of 2 lemons
- ¼ cup (60ml) extra virgin olive oil
- 4 garlic cloves crushed
- 2 teaspoons apple cider vinegar
- salt and pepper
Instructions
- To make the anchovy butter, if using, combine all the ingredients in a medium bowl. Mix well with a fork until smooth. Transfer to the centre of a large square of baking paper, roll up into a cylinder and chill in the fridge until ready to serve.
- For the chimichurri, if using, put all the ingredients except the salt and pepper in a food processor. Pulse together briefly so that the herbs retain some texture but everything is well combined. Season to taste with salt and pepper and set aside.
- Remove the steak from the fridge and lay it on a plate. Season generously with salt on both sides and set aside for 10–15 minutes to come to room temperature.
- Preheat a barbecue grill to medium–high or a grill pan over medium–high heat. Grill the steaks for 3–4 minutes on each side or until cooked to your liking. Transfer to a large plate or serving platter.
- If you’ve made the anchovy butter, use it all to top the steaks. Either way, loosely cover the steaks with foil and leave for 5 minutes to rest.
- When ready to serve, transfer the steaks to a cutting board and slice thinly against the grain, then return to the platter and dredge in the juices (buttery or otherwise). Drizzle the chimichurri over, if using, and serve with your choice of sides – I vote for a well-dressed green salad and a bronzed, burnished baked potato.
Notes
Images and text from The Food Fix by Yumi Stynes and Simon Davis, photography by Cath Muscat. Murdoch Books RRP $39.99.
