The ultratender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks--butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut.
It will smell good when cooking, but that's about it. The taste isn't good at all. I tried my hardest to enjoy it but I couldn't. You are better off buying a ribeye and cooking it with a cast iron skillet.
First time grilling flat iron steak. Loved it. I marinaded it for 90 minutes and grilled it 12 minutes each side. Rest for 10. Perfectly cooked to medium rare. Now all that said, the flavors were just kind of boring. Even the salsa was blah. Hard to believe with an entire jalapeno. Even my husband said, "Keep the steak, we can make a better prep." And he's right. Not a keeper for us.
Low calorie but a lot of flavor. I thought the salsa needed an extra punch so I added a little white balsamic vinegar.
The marinade was a bit of work but smelled delicious. It just didn't translate into much flavor on the steak. Also, for us, cooking time was way off - needed at least 5 minutes more for medium rare. "Salad" was also just okay. considering the amount of work involved, we won't be making this again.
