We’re finally used to being back home from vacation in Maine. We were only gone a few days, but we really fell in love with Maine in general and Kennebunkport in particular! But now we’re back in the country, replacing sights of the Atlantic with sights of farmers.
We had some people over the other night, and I was going to fix flank steak, but I saw this flat iron steak at the market. They were giving out samples, and it was pretty good, so i thought I’d try it.
Flat iron steak was developed by researchers at the University of Florida and the University of Nebraska, and it’s part of the top blade roast. The name comes from the steak’s shape looking like an iron, and it comes from one of the two most tender muscles on a steer. It’s a top blade steak, but flat iron steak sounds better.
I was warned not to cook this past medium rare, as it’s likely to toughen up as the steak overcooks. That’s fine with me, as I prefer rare to medium rare anyway. I originally grilled the steaks with a coffee rub (ground coffee, a bit of salt, sugar, black pepper, garlic and onion).
To use up the leftovers, though, I sliced the steak into strip and put them on a griddle pan to heat them up. So as not to overcook the steak, I only heated it on one side, just to get the meat warned up. I also sliced some good artisan bread and some Vincent cheese, a new Dutch cheese named after Vincent Van Gogh. It’s got good flavor to stand up to the steak.
I just toasted the bread by buttering one side and putting it in the same pan the steak was in, piled everything up on the bread, and enjoyed! I’ll take leftover steak any chance I get, and the flat iron steak was cheap and pretty good… It’s well worth a try.