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1 Whole Flat Iron Steak (12-16oz), frozen
The best way to describe a Randall Flat Iron steak? Juicy (I know! But it's true). This absolutely delightful, lean and flavorful cut is best high seared (or hot grilled) for a few minutes each side, then finished with low heat (don't forget to let it rest for 5 minutes so it reabsorbs its juices). It is a surprisingly tender cut that, nestled in the chuck shoulder primal, carries the same deep, rich flavor without the chew.
Check our RECIPES PAGE for cooking suggestions.