Flat iron steak
Bogblad
55°CRest 5 min
Pull temperature for medium rare
Second only to tenderloin, so do not overcook a bargain cut.
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Safe minimum 63°CUSDA
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On the grill
Once the tough central sinew is removed by the butcher, this is one of the most tender cuts on the animal for the price. Treat it exactly like a sirloin steak.
Hot and direct, a few minutes a side, rest it briefly, slice across the grain. It has almost no fat to protect it from overcooking.