Flat Out Fajitas
This week I challenged myself to cook with a cut of beef or lamb I had not cooked with before. After a little research I uncovered many delicious options I could try and was inspired to get creative with them all. However in the back of my mind, something was nagging me to pick up a packet of flat iron steak.
I have written about this lesser known cut before but this was from a chef’s point of view as flat iron steaks are gaining a reputation for being a cost effective, tasty and tender steak that chefs choose to present on restaurant menus. You could say as far as steaks go, this is the ugly duckling. Named for it’s unique shape resembling an old-fashioned iron, it is traditionally a secondary cut needing slow cooking. However, with the correct trimming, its perfect for a quick fry on a high heat and surprisingly morphed into a beautiful tender and flavoursome meal.
So chefs love this cut, but what about us consumers? Where do we find it? Well, I found the cut at my local butcher who was only too happy to personally trim some for me while I waited in the store – now that’s what I call great service. I choose a fajita recipe which sounded quick and easy and well suited to the delicious beefy flavour of the steaks.
If you are tempted to try this unusual cut, and want to get the best out of your flat irons just apply the golden rules of cooking the perfect steak – bring the meat to room temperature before searing and cooking over a high heat (3-4 mins each side for medium rare) and rest for five minutes in a warm place, before serving.