The flat iron steak is cut from the beef chuck (shoulder) and offers a fantastic combination of rich beef flavor and a tender, meaty bite. This USDA Choice beef features high-quality marbling that delivers excellent flavor and juiciness. The flat iron is the second most tender steak, right after filet mignon, making it a versatile choice for grilling, pan searing, or the steakhouse method.

This boneless steak is sold by the pound in a tray and is wet-aged for optimal tenderness. The USDA Choice grade indicates high-quality beef with good marbling, though slightly less than Prime. The cut includes a strip of connective tissue that runs through part of the steak, which is easy to spot and cut around after cooking.

Best cooked medium rare to medium to maximize tenderness and allow the generous marbling to melt and become juicy. The flat iron holds up well to high heat and is suitable for those who prefer well-done steak (160°F and above). This thin, rectangular cut can be prepared whole or cut into strips for stir frying, tacos, or fajitas, making it a versatile alternative to flank or skirt steak.

Nutrition per 3 oz serving (cooked, lean only with visible fat trimmed): 180 calories, 9g total fat (3.8g saturated fat), 80mg cholesterol, 70mg sodium, 0g total carbohydrate, 23g protein, 2.55mg iron. Excellent source of protein, niacin, vitamin B12, zinc, and selenium. Good source of iron, riboflavin, vitamin B6, phosphorus, and choline.