Hello Fridge Magnet readers! I am Nona Nelson, the resident pet blogger here at roanoke.com, and I am honored to fill in for Lindsey today and tomorrow so she can enjoy a few days with her family.
Hope you all enjoyed the nice weather on Saturday before everything got all cold and drizzly. My husband and I enjoyed a cool, sunny afternoon on our deck and then fired up the grill to cook a flat iron steak for dinner.
If you have never had a flat iron steak, I recommend you try one. You can find them in a vacuum package in the grocery’s meat department. They vary in size from a little over a pound to almost two pounds each.
A flat iron steak is cut from the top of a roast. The end result is half-inch thick cut of meat that is often in a triangular shape that resembles the flat part of an iron.
It looks and cooks like a flank or skirt steak, but I think it’s much more tender. It should be sliced against the grain like a flank steak.