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1/3 Photos of Flat-Iron Steak With Dry Rub
Can use with any steak. From Silvia Lehrer's Cooking column in Dan's Papers, June 29, 2007. The meat is an innovative cut to the shoulder top blade steak which resulted in the nickname "flat-iron" with the rectangular shape at one end and the arrow-like at the other end.
Units: US | Metric
Serving Size: 1 (187 g)
Servings Per Recipe: 2