This flatiron steak in world’s best marinade was my first time to make flatiron steak AND the marinade that makes huge claims. Results? Read on!
This recipe for flatiron steak in world’s best marinade was my first attempt at making both flatiron steak and the marinade that claim’s to be the very best. Here’s how my experiment turned out!
The Meat: If you haven’t tried flatiron steak, you absolutely must! I had never cooked a flatiron until our friend Gray Shipley gave us the one pictured above from Shipley Farms Beef. We made this one weekend and were astounded at how delicious and tender it was. My misconception that flatiron was a tough cut were dispelled at the first bite of this succulent, tender meat.
The Marinade: I decided to marinade this flatiron steak in a recipe that I’ve seen tons of times on Pinterest and have wanted to try~The Best Steak Marinade in Existence. I made the marinade exactly per directions and marinaded the steak for 8 hours. The results were outstanding! This marinade truly is delicious.
My Vote for Best Marinade: Although the above marinade was great, I don’t agree that it is the “best.” It can’t top one of my all time favorites, Kensington Club Steak Marinade. Those of you who remember the wonderful steakhouse chain that closed its doors years ago, Steak and Ale, might recall its signature Kensington Club steak. It was what Zane and I always ordered, and this marinade makes beef taste exactly like what we enjoyed years ago. In my humble opinion, this marinade is best (at least in my book).
Cuts of Steak: Since this cut of beef often causes confusion, I’ll outline a few differences between flatiron steak, hanger steak, flank steak and skirt steak. These cuts aren’t the same and shouldn’t be used interchangeably.
- Flatiron Steak: A flat muscle off the shoulder blade. This cut is known for being tender. It is best marinaded and grilled.
- Hanger Steak: This cut “hangs” between the tenderloin and the rib, encircled by the rib cage. It is tender & flavorful, but expensive (one hanger steak per cow). It is often seasoned and skillet seared (for steak frites) or broiled.
- Flank Steak: This cut lies on the belly close to the hind legs. It is super lean and needs to be marinaded and sliced very thinly across the grain. It is often used in fajitas and stir-frys.
- Skirt Steak: Long, thin, and fibrous, this is actually the cow’s diaphragm. It is a chewy piece of meat that really requires tenderizing (whacking with a meat mallet) and marinading. This is the traditional cut used for fajitas.
The flatiron is second in tenderness only to filet mignon and of the above cuts, is the only one that I would use in a traditional “cookout.” If you aren’t sure, just buy one and throw it on the grill with your other steaks the next time you grill and do your own comparison. You might be as surprised as I was!
If you try your hand at flatiron steak and either of these marinades, I’d love to hear your thoughts, so please leave comments! If you have a special marinade you’d like to share, please do. It is so fun sharing recipes amongst savvy cooks:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!