By Chef Paul Heerlein
Assistant Professor/Coordinator Culinary Arts at HawCC West Hawai‘i
Looking like an old-fashioned flat iron, the flat iron steak is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.
Like any non-loin steak, the flat iron benefits from marinating and is best if it isn’t cooked too well beyond medium so it doesn’t dry out.
In fact, I prefer to marinate grass-finished steak cuts in general as the meat is leaner—just to impart a healthy fat to the cut. Always get your meat to room temperature before preparing it.
Marinate steak with olive oil and a little Worcestershire sauce, plus salt, pepper and any herbs of your choice for 20 minutes.
Grill meat at medium high heat until grill marks show on the cut’s surface. The browning indicates the meat’s sugars and proteins are caramelizing to offer a wonderful flavor. Turn steak, repeat browning and insert a meat thermometer. Then turn the heat down or move the meat off to the side and finish cooking to 122-125º medium rare.
Let your grilled steak sit for five minutes before slicing, otherwise all the juices will run out. I like to dip grilled steak in my Chef Paul’s Kona Coffee Barbecue Grilling and Dipping Sauce. The flavor of our local coffee really makes it special and also helps support local farmers, www.chefpaulhawaii.com.