Interesting. I have never heard of this, or thought of using this cut as a steak. I will give it a go now though.
https://honest-food.net/cut-flat-iron-steak/
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Interesting. I have never heard of this, or thought of using this cut as a steak. I will give it a go now though.
https://honest-food.net/cut-flat-iron-steak/
I flatted with a Mexican lady for a bit, she used to love this bit of steak. This and skirt was most of what she cooked. Used to marinate in a few mexi herbs and spices the cook on coal. Sooo goodQuote:
Originally Posted by Tahr
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Yep skirt stk very under rated the oyster from the inside of the topside is really good too
Thanks Tahr, I'm going to give that a go next time I get a decent sized red. I usually just dice the shoulder up for casserole meat or pot roast/slow cook smaller shoulders.
blade steak..... now most everything that isnt primo steak goes through mincer (we love venison mince in rice rissotto) must try this cut again off next deer if the projectile doesnt render it suitable only for mince...
Didn't know it was called flat iron or oyster but I normally remove it and cook that bit up for myself.
Cook it hard and fast and well seasoned, it is as good as any venny steak.
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