Balsamic and Rosemary Wagyu Flat Iron Steak
Flat iron steak wasn’t discovered until around the year 2000. This cut requires a lot of skill and quite a bit of butchery to extract. The flat iron is juicy and tender and only requires salt and pepper. Don’t stop there though, this cut also holds up well to a marinade.
There are only four flat iron steaks per animal (two for each shoulder). Because of this you’re hardly ever see this at the meat counter in your local grocery store.
Is Flat Iron...Tender or Tough?
Flat iron is considered to be the second-most tender cut, after the tenderloin. So yes...it’s very tender.
Do You Know The Difference Between Flank Steak and Flat Iron Steak?
Some people tend to get these two cuts mixed up. Let’s break it down though.
Event though the flat iron and flank have a similar wide and flat shape, they’re surprisingly very different cuts.
- Flat iron comes from the shoulder, while flank steak comes from the belly area.
- Flat iron steak has a lot more fat marbling and a denser structure. Flank is quite lean.
- Flat iron steak is quite tender, whereas flank has a chewier texture.
Now that we’ve covered the basics of the Flat Iron Steak, it’s time to get cooking.
WAGYU FLAT IRON STEAK RECIPE
Yield: Approx 4 Servings
1 1.5lb R-C Ranch Wagyu Flat Iron
2 sprigs fresh rosemary
2 cloves garlic
2 medium scallions
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 (1 1/4- to 1 1/2-pound) flat iron steak
2 tablespoons neutral cooking oil, such as canola
Combine the following items in a gallon zip lock bag. The leaves from 2 fresh rosemary sprigs, 2 garlic cloves (smashed), and 2 medium scallions cut into 1-inch lengths.
Add the following items to a small bowl to combine and stir. Olive oil, balsamic vinegar, soy sauce, Dijon mustard, kosher salt, black pepper, smoked paprika, and ground coriander. Now pour the mixed ingredients from the small bowl in to the gallon zip lock bag.
Add 1 flat iron steak, press to remove any air, and seal the bag. Massage the steak to coat in the marinade. Refrigerate for at least 4 hours and up to overnight.
Remove the steak from the marinade and pat dry with paper towels. Heat 2 tablespoons cooking oil in a large skillet over medium-high heat until shimmering. Add the steak and cook, rotating the pan 90° halfway through, until a golden-brown crust forms on the bottom, 4 to 5 minutes total. Flip the steak and repeat browning the second side.
Reduce the heat to medium. Flip the steak and continue to cook, flipping every 1 to 2 minutes, until the thickest part of the steak registers 125°F to 130°F for medium rare, 4 to 6 minutes more (for a total cooking time of 12 to 15 minutes from when the steak first went into the pan). Transfer the steak to a clean cutting board and let rest for 5 minutes. Slice across the grain to serve.