The chuck is the shoulder, a primal cut that technically ranges from the neck along the back to the fifth rib and extends down to the upper forelegs, where it borders the foreshank. Because of the amount of connective tissue and the amount of use these muscles get, the chuck is a bit "tenderly" challenged. It best known for use in a pot roast, for beef stew or as ground beef.
The best cut from the chuck to use for the grill - the flat iron steak. The flat iron steak (so called because the untrimmed cut looks like an old fashioned metal flat iron for ironing clothes) is a cut of steak from blade of the shoulder under the seven bone (named because it's shaped like a "7"). Whole, this muscle is often labeled "top blade" roast while steaks that are cross cut are often called top blade steaks or patio steaks. The extremely tough, silvery membrane that runs on the top and through the center is removed and what's left is a steak almost as tender as a tenderloin with the marbling and real beef taste of a bone-in ribeye.
It's flavorful, extremely adaptable and relatively inexpensive.
Garlic and Sherry Vinegar Marinated Flat Iron Steak
For the Marinade
- ½ cup extra virgin olive oil
- 3 tablespoons sherry vinegar
- 2 tablespoons cracked black pepper
- 1 tablespoon dried green peppercorns, cracked
- 2 large cloves garlic, finely chopped
- 1 tablespoon fresh oregano, roughly chopped
- 1 tablespoon fresh rosemary, roughly chopped
- 1 tablespoon fresh parsley, roughly chopped
For the Steak
- 1 large beef flat iron, cleaned, approximately 2 pounds
- Kosher salt, to taste
- 10 year-old or 20-year-old aged balsamic vinegar, to taste
To Prepare the Marinade: In a bowl combine the olive oil, vinegar, both peppercorns, garlic, oregano, rosemary and parsley. Mix well, pour over the flat iron steak and turn the meat to coat. Marinate for at least 30 minutes or up to 2 hours.
To Prepare the Steak: Remove the steak from the marinade. Season with salt and grill or pan sear. Will the meat is cooking, baste with the marinade.
To Serve: Make sure you allow the meat to rest 5 to 10 minutes before slicing and serving. Drizzle balsamic vinegar over meat and serve with roasted garlic mashed potatoes, grilled vegetables or a simple rice pilaf.
Substitutions and Options: Flank steak, hanger steak or top sirloin can be substituted for the flat iron. Just make sure that whatever cut you choose, it's from a pasture-raised, local ranch.
Look for an authentic aged Italian Balsamic Vinegar. A 20-year-old balsamic is expense (~$50 per 250 ml) but it's ambrosia in a bottle - naturally thick, aromatic and intense. A little goes a long way.
Wine Notes: Cabernet Sauvignon and red meat have an "old friend" relationship - comfortable, faithful and familiar. The flavor of pasture-raised meat softens the tannins in cabernet, the char from the grill or the pan-sear will echo the toasty vanilla and caramelized hazelnut notes of a wine aged in 100% new American oak barrels and the slightly syrupy-sweet balsamic rounds everything out.
Recommended: Two cab blends at two different price points will provide everything needed to match with this simple yet powerful beef dish. Saint Laurent La Boheme, Reserve, Columbia Valley, Washington ($42) is a blend of blended of estate grown Cabernet Sauvignon, Merlot and Syrah. This great & undiscovered Washington winery near Wenatchee makes a fantastic blend from Wahluke slope grapes. Winemaker Craig Mitrakul added delicate spice to ripe fruit for this luscious treat.
Snoqualmie Vienyards Whistle Stop Red, Columbia Valley, Washington ($10) is a Cabernet Sauvignon-Merlot blend that packs a great value and big black cherry punch in an inexpensive package. Soft tannis with herbs on the nose and palate make it a perfect match. Additionally, Snoqualmie has the largest certified organic vineyard in the state of Washington and has focused on sustainable methods in four major aspects of winery operations: energy conservation, winery water conservation and quality, solid waste reduction and management as well as employee safety.
Makes 4 to 6 entrée servings
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