Other Names For The Flat Iron Steak
There are only a couple of other names its known by in various places for differing reasons.
Here are a few alternatives name that you may recognize:
- Butlers steak, so-called in the UK as it was the cheaper cut of meat that in-house waiting staff, also known as butlers, would get if they were lucky.
- Oyster Blade steak, as commonly referred to as in Australia and New Zealand. A cross between the standard cut it comes from and a reference to the fact it is found hidden within the shoulder blade and removed.
If your butcher still isnt quite sure, just use the recognized butchers ID number to get the correct cut: IMPS/NAMP 1114D PSO 1, UPC1166.
Whichever name you know it by, you can rest assured that this steak is sure to please your guests!
What Is Cap Steak Good For
Sirloin cap steaks are both tender and flavorfulan enviable combination thats difficult to come by. Grilling enthusiasts boast that it combines the texture of a sirloin with the juiciness of a ribeye. Because its lean and cooks quickly, its a great choice for kebabs and stir-fries, as well as steak sandwiches.
There Is A Better Choice For Fajitas
You can soak flap meat in a marinade and make great fajitas but as long as you are shopping at Costco you might want to look at another option.
Costco usually has a for sale that is less expensive than the Flap and is absolutely delicious. This is my go-to cut for fajitas now since they are already seasoned and I can throw it on the grill as soon as I get home.
Because this skirt steak has been both marinated and tenderized you need to cook it to at least 160F but there is so much marinade injected into this thing that it still stays tender and juicy.
Of course, if you want complete control over your fajita marinade then go ahead and buy the Flap steak.
Another cut of meat at Costco that is great for fajitas and much less expensive than Flap, is flank steak. You can check out Flap Steak vs Flank Steak to learn the differences between these two cuts of beef.
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How To Prepare Flat Iron Steak For Grilling Or Smoking
From a good butcher, it will come ready to place straight on the grill or smoker, needing just a simple seasoning with oil and salt in preparation to cook it.
If you do intend to smoke it, you could try smoking the whole Top Blade roast and then removing the Flat Iron steaks after it has slowed cooked, and the result is a delicious cut that will always impress.
Skirt Steak Vs Flank Steak
Although its commonly referred to as skirt steak, beef flank steak is not the same. Skirt steak can be substituted in place of flank steak, and vice versa, though. Skirt steak is shaped much the same, but tends to have a beefier flavor. But, this cut comes from the diaphragm muscles of the animal, making it a tougher piece of meat. It can become very chewy quickly, especially if its not cooked correctly. You can, however, cook both types of meat with generally the same methods. They love marinade and high-heat, quick cooking.
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Buying Flat Iron Steak
Readily available from butchers to supermarkets and online meat markets, you will have no problem tracking this cut down. Most will sell it in its various weights, and with or without the extra fatty bit if you fancy it.
If you choose to buy steaks online, you will be given a choice of good, better, or top-quality beef with varying prices. So be sure to understand what is right for you and your stance on cattle rearing and production.
Paying for higher standard accredited meat is always a good choice to support sustainable farming, is better for the environment, and usually means better flavor and presentation of the meat.
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A Quick Dry Rub Packs Flavor Into This Steak
Skirt steak, my favorite beef for quick grilling, benefits from rubs and marinades. My Meat Seasoning is excellent here. The skirt is cut from under the breast of the steer and rarely is thicker than 3/4 inch, which makes for quick cooking. When you buy skirt steak, ask for the outside cut, which is a little more tender than the inside cut .
What Exactly Is Flap Steak
Flap steak is a beef steak cut, tougher than other cuts, but you can tenderize it by slow cooking and marinating it. One of the reasons people love flap steak is that you can prepare it in various ways. Whether you want it roasted, grilled, seared, or broiled, the steak wont lose its tasteful beefy flavor.
Many use it to make fajita strips or marinated steaks. It is also an excellent choice for bistro steaks, Mexican grilled meats, and Asian stir-fries recipes.
Dont confuse flap for a hanger steak. Although both look thin and long, with fat between the muscles, they are different cuts.
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What Is The Best Way To Cook Skirt Steak
- Dry the surface for better crust: I always dry the surface of my steak before seasoning or searing. Any excess moisture will create steam and reduce the likelihood of creating a nice crust on the steak.
- Do not overcook: A quick hot sear will create a flavorful browned crust, and undercooking by just a minute will reduce the fear of going too far. The best texture comes with just a few minutes of contact on the heated surface, to medium-rare doneness. Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak.
- Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. There is not much connective tissue in skirt steak. Fattier cuts of meat with lots of connective tissue fare better when cooked over low heat for long periods of time, because the low-and-slow method helps to break down connective tissue. Thats not an issue with skirt steak.
Hot and fast is the best way to cook skirt steak to end up with a tender piece of meat. The brief flash time, just a few minutes on each side, ensures a juicy finish.
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Preparing And Cooking Flat Meat
Just like skirt and flank steak, flap meat should be marinated with either an all purpose bbq dry rub or a wet steak marinade. Its best cooked quickly on high, dry heat, either on a grill or under an oven broiler.
For the best flavor and texture, cook the meat to rare or medium-rare. If you cook the steak much longer, it becomes chewy and tough.
If you arent a fan of cilantro, you may want to use something other than cilantro chimichurri. You could make homemade A-1 steak sauce by combining 1/2 cup tomato ketchup with 2-3 tablespoons Worcestershire sauce.
Want some other ideas for grilling beef?You can never go wrong with a bacon wrapped filet mignon! Another quick recipe to make is grilled flank steak. You can enjoy it as is, or use it to make flank steak tacos.
This post, first published on Kevin is Cooking on Sept 2, 2013, was last updated with new content on Aug 28, 2021.
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The Ultimate Guide To Buying Slicing And Cooking Skirt Steak
Ever wondered about cooking skirt steak or about the difference between a skirt steak and other long, thin, and flat steaks? Well, wonder no more! Heres your easy guide to finding, slicing, and cooking skirt steak.
Where its from: the skirt steak is from the plate part of the cow as seen in the graphic below:
Pros and cons: good, nice strong beefy flavor, excellent in fajitas or beef rolls. It does contain more muscle than other flat steaks, so its important that not to overcook when cooking skirt steakthey should always be served medium rare to rare for ultimate tenderness and flavor.
Similar steaks: the flatiron, the flank, and the blade/flap. The skirt steak isnt quite as tender as some of these other ones , but it does have some great flavor!
Where to buy: You can order organic grass fed skirt steaks online on our website via the button below!
Cooking skirt steak: skirt steaks are good , though since they are a bit cumbersome they dont fit as well in a pan. You can skip the marinade and still make a delicious steak, though skirt steaks are not quite as tender as, say, flatirons. You can also use skirt steaks in beef rolls, but be sure to pound the meat to tenderize it first and break down the muscles in it ! And of course skirt steaks are great in fajitas. Just be sure you dont overcook! Another delicious way to make skirt steaks is this tasty slow cooker method !
1. Slice up the raw steak.
How To Cook Skirt Steak:
Ive written a pretty comprehensive blog about the best way to cook skirt steak here, where I discuss using a very high heat to sear while not cooking past medium rare. This cut of beef is also great for marinating the course grain and thin nature of the cut allows marinade to work well for thin slices used for tacos and quesadillas.
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How Long Can Skirt Steak Be Marinated
Skirt steak and flank steak are ideally marinated for 4 to 12 hours. Skirt steak can be marinated overnight, or for up to 24 hours. Although you can marinate skirt steak for longer, it wont improve the flavoring, and may break down the meat too much.
As steak marinades, the flavoring penetrates through the fibers of the meat. For tougher cuts, such as flank and skirt, this helps to break down these fibers and tenderize the meat. The loose knit fibers of the skirt steak makes it the ideal meat for marinating, and the strong beef flavor works well with a range of spices.
Acid is a vital ingredient in a marinade, as this is what breaks the fibers. When the meat is left to marinate for too long, it breaks these fibers too much. Rather than becoming tender, the meat turns mushy.
Whats The Difference Between Outside Skirt Steak And Inside Skirt Steak
Glad you ask!
Outside Skirt Steak is a popular meat cut praised for its rich fat marbling, tenderness and flavor. This is a very favorite cut among Argentinians, who also know it as ÃÂ¢entraÃÃÂ±aÃÂ¢. On the other hand, Inside Skirt Steak comes from the flank and is thinner, leaner and narrower than its outside counterpart.
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What Is Flap Meat And How To Cook It
This cut of steak is just like skirt steak – only much less expensive.
Grilled Skirt Steak With Shallot-Thyme Butter
Fraya is a chef and a contributing writer at Food Network.
Historically, flap meat was one of the cuts of beef that butchers kept out of the meat case for a reason: they were saving it for themselves. Much like skirt steak and hanger steak, it’s becoming more widely known and popular, and therefore easier to find in markets everywhere. Here’s what you need to know.
Usda Choice Beef Sirloin Flap Meat Steak Tips 275
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|U.S. Inspected and Passed by Department of Agriculture||Yes|
|Packages Range From 3.25 To 3.75 Lbs|
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What Is The Ribeye Cap Called
Its formal anatomical name is Spinalis Dorsi, its also known as ribeye cap, and deckle steak. And you may not ever have seen it on its own before, because, well, you have to ruin the entire prime rib/ribeye set to cut it away. Sometimes youll find the cap as a whole muscle, trimmed away from the primal in one go.
What Is Flank Steak
As you move towards the rear end of the cow, we get flank steak. Flank steak is a favorite in many countries and has earned nicknames, like Babette in French and sobrebarriga in Columbia.
Being from the belly of the cow, flank steak is lean with lots of muscle fibers. There is often fat along the edges of the meat, with light marbling. A sizable chunk of meat that can be tough to eat if not cooked properly. Along with skirt steak, we often use flank steak for fajitas.
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Where To Buy Skirt Steak
You should be able to find skirt steak in the meat department of your supermarket, more often the inside skirt versus the outside skirt Most of the surface fat should have been removed by the butcher.
Although skirt steak and flank steak are two different cuts of meat, the two are referred to interchangeably. But they should both be labeled separately as such.
Cooking Flank Steak On The Stove
If you want to cook flank steaks on the stove, you should opt for a cast-iron skillet to do the job, since it can handle higher temperatures. These steaks do best when cooking over high heat for a short period of time to give them the perfect texture and taste. Spray the pan with some cooking spray or add olive oil and cook on each side for about four minutes each. The optimal temperature is, again, a medium rare so your meat doesnt end up too chewy.
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What Is Flat Iron Steak
Here is a brief but information-packed video overview of the cut, including butchering and cooking:
In brief, this another one of those steaks whereby the name gives us no clue as to what it is or where it comes from on the steer.
The name comes from its similar appearance to an old-fashioned flat iron that was heated on an open fire and used for ironing clothes. Nothing to do with cooking steak.
It is a thick cut that is uniform and rectangular in shape, with an average 8oz cut and around 1 inch thick, making it one of the most popular steaks for grilling. With its uniform thickness, it cooks evenly and quickly, making it a joy to slap on the grill.
It comes from the chuck primal, which is right up front by the shoulder.
Originally attached to the Top Blade roast, this part of the animal was thought to be a tough cut that needed slow cooking.
That is until it was discovered that by removing the central fatty connective tissue, youre left with two distinctly different cuts of meat:
The appearance is similar to the Ribeye with its extensive marbling, a term that refers to the thin white strips of fat that run through the meat, and it is these intramuscular fat ribbons that give it an intense flavor.
Tips For Cooking The Best Skirt Steak
Slice up the skirt steak into pieces. Marinate the skirt steak for about 30 minutes, or if you want to enjoy the real flavor of the skirt steak just sprinkle some salt and black pepper over it.
After you remove the skirt steak from the marinade, pat dry with a paper towel. This will remove any excess moisture, so the meat can make a crust easily.
Make sure to heat the grill properly before you put the steak on. For a medium rear cooked steak, you need to cook each side of the steak for 2-5 minutes depending on its thickness.
Remove the steak from the grill and leave it on a warm plate to rest for a few minutes, so the juices can redistribute inside the steak.
Slice the skirt steak against the grain, and enjoy the perfectly tender piece of steak.
You can serve the skirt steak with grilled vegetables or grilled potatoes. You can also slice it and put it in a salad, or fajitas with some sauteed onions and peppers.
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Where Does Skirt Steak Come From On The Cow
The Skirt steak is well known and has been around since we started butchering and eating cattle. It is part of the plate primal, which is the part of the body that sits just under the rib primal.
The outside skirt comes from the outside of the chest wall and runs diagonally from the 6th to the 12th rib.
The inside skirt is situated a little further back within the chest wall itself and sits flat across the lower part of the ribs.
The outside skirt being thicker and more uniform means that it is usually sold to and bought by commercial buyers as its easier to present to retail customers.
The inside skirt being thinner, tends to shrink slightly when you cook it as the muscle fibers tighten up, which is another reason why restaurants prefer the outer. Either way, they are both tasty.
For details on many more cuts of beef and where they come from, check out our cuts of beef guide.
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