The Flat Iron steak at some stores is called by a colloquialism, the "chicken steak". Such nomenclature can be off putting for someone looking for a tasty piece of beef; however, the marbling of the meat gives it a quality at least on par with rib-eye, despite an unsightly "gristle" through its middle and its odd shape.
*makes a good sandwich.
Usually cut less than a half-inch thick, a fast-cooking, tender cut.
Recommend high heat, sans a medium, though butter might induce browning if not outright exterior char in a quick sear of the meat.
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