Recipe by NcMysteryShopper
A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth
Top Review by Simon W.
Just as an FYI, cross blade steaks and flat iron steaks are not identical. The cross blade cut is across the grain, as the name suggests, and so theoretically is somewhat more tender. However it also leaves the connective tissue between the two muscles, which make up the steak, in place down the center of the steak.<br/>The flat iron steak is cut with the grain and eliminates the connective tissue and most perimeter fat. IMO the flat iron is a much superior cut, but many butchers and meat departments will give you a cross blade steak when you ask for a flat iron simply because they're more common presumably because they are considerably easier cut to make.
- 2 (1 lb) flat iron steaks (Top Blade Steak) or 1 (2 lb) flank steaks
- 2 tablespoons olive oil
- 2 garlic cloves, mashed
- 1 teaspoon Italian parsley, chopped
- 1 teaspoon rosemary, chopped
- 1⁄4 cup cabernet sauvignon wine
- generous amount fresh ground pepper
- 1⁄2 teaspoon dry mustard