Leftover Flat Iron Steak

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.

Flatiron steak sandwich

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. steak, cheese and bread…what’s not to love here?

  2. Good point, michelle (though my wife does not go for meat and cheese together). It was a great way to make sure leftovers weren’t thrown out!

  3. My wife and I discovered flat iron (top blade) steak about a year ago at our local Food Lion. She sears the steaks in a ribbed, iron skillet and cooks it to rare/medium rare. We love it, and flat iron has become our steak of choice.

    What I find crazy though is that it cost at least twice as much as porterhouse in this part of Maryland.

    Speaking of porterhouse (and T-bone), the local Giant supermarket had beautiful porterhouse steakhouse on sale this week for $3.99 per pound. To me that is unbelievable (so I included a link to their circular for you to verify):


    I had six of them cut to 1 1/2-inch each. Then we vacuum sealed and froze them for future use. Two of them will meet their demise tonight!

    Loved you post . . . guess I always enjoy someone’s taste when they coincide with mine ;>

    Also loved the photo of the old 8N. Beautiful and timeless machine.

  4. DocChuck, It’s a cheaper cut here, for the most part, than porterhouse, which is a much better cut. Flat iron is kind of fun in a way, I thought.

    I’m guessing that the $3.99/lb porterhouse is select cut, which isn’t bad at all. Kroger around here has similar sales, especially this time of year.

    And the photo is a bit self indulgent… I liked the shot and thought I’d post it… But then, a blog is somewhat self indulgent anyway, right? I’m doing a lot more photography, and I’ll probably continue to indulge by including shots here and there… But I’m glad you liked the tractor!

  5. Thanks for the reply. But I messed up on the tractor. Your photo is of a Ford model 9N, a bit later and more powerful than the older model 8N.

    You can tell by the ornament at the top of the grill . . . otherwise the 8N and 9N look very similar.

    When I lived in upstate NY, I restored an old 8N to mint condition. They have become somewhat of a collector’s item lately.

    Our supermarket (Giant) advertises their porterhouse as USDA “Choice”, but I have often wondered how much stock you can put in the labels. But whatever, they are very tasty for $3.99 per pound, especially when the butcher will cut them to order (we like them thick).

    Nick over at Beef Aficionado has written about the flat iron in the past (his blog is another one of my favorites).

  6. DocChuck,for choice, that’s an amazing price, especially in today’s market.

    I just checked out Nick’s blog, and I’m now depressed.. his stuff looks fantastic; I’m going to have to steal some of his photo ideas! (actually, I’m finding all these blogs seem to get their own style in photos, which is a good thing). I’ll be checking out http://beefaficianado.com some more (there’s a plug for him)

  7. Looks yummy! But around here flatiron steak is NOT cheap!

  8. Barbara, cheap is one of those terms that is very relative… Compared to some cuts, it’s cheap-er, at least. :)

  9. Nice sandwich shot. I’m salivating already. The Vincent cheese sounds like a nice touch.

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