My First Flat Iron Steak

[tony b]

I'm a big Tri-tip fan. Can't say that I've cooked many skirt steaks, but eaten them as fajitas many times. Do like a nice Flat Iron, when I can get one - pretty hard to come by around here. 

@MacKenzie - just seems like a very long time for a steak cut - typically 2 - 4 hours. Based on what you said, I'm assuming it wasn't "mushy" in texture after that long in the bath?

Edited February 2, 2017 by tony b

[MacKenzie]

I have a teres major in my freezer to cook one of these days, never had this cut before but looking forward to trying it.

[MacKenzie]

@  Tony, no, not mushy at all, still had some chew to it. It was a perfect as I can imagine it could be. We'll see what I think when I do a second one the same way. 

If I was doing tenderloin or t-bone, etc. it would be about a 4 hour cook for me too but this cut has some internal connective tissue that can make the steak chewy and I wanted avoid that as it is hard on my jar. With the sous vide I did achieve this.

Edited February 2, 2017 by MacKenzie

[ckreef]

Skirt, Flank, Flat Iron - these are all regionally available  cuts. Where I live ..... 

Almost never Flank, sometimes Skirt, almost always Flat Iron. Yup we eat a lot of Flat Iron. Awesome cut for various marinades. Sort of like a blank canvas waiting for some paint. 

 

[Paul]

All are available in my area. I prefer Skirt then Flat Iron. Flanks are for stuffing with prosciutto, basil, and provolone. IMHO.