Also Known As:
Top Blade Steak, Book Steak, Lifter Steak
Meat Experts Tip:
The flat iron is the second most tender cut of beef steak. It does not require a marinade as it is lean and tender.
Preferred Cooking Method:
Other Cooking Methods:
Medium Rare, 130°F to 135°F; Medium, 140°F to 145°F; Well Done, 160°F+
Per 3-ounce cooked serving: 189 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 21 g protein; 0.3 mg vitamin B6; 5.0 mcg vitamin B12; 2.4 mg iron; 7.7 mg zinc