Cook the steak, let it rest a few minutes, then simply slice it against the grain into thin slices. Or, just cut it up like any other steak. As long as it is cooked under medium, it should be fairly tender "any way you slice it".
flat iron
Flat iron steak comes from the shoulder of the cow, specifically the chuck primal cut. It is a flavorful and tender cut that is known for its marbling and rich beefy taste.
schulterblatt
til the inside isn't pink anymore.
A flat iron steak has, per 4 oz: 260 cal 19g fat 19g protein A flank steak has, per 4 oz: 174 cal 8.4g fat 23g protein A flank steak has less calories. It also has less fat, and more protein.
No, he did not.
No it is not the same. When a beef is butchered it is hung on a rail in two pieces or halves. Then each half is cut in half so the carcass is in quarters now. You have a forequarter and a hindquarter. The flank steak comes from the hindquarter and the flat iron steak comes from the forequarter.
mesa
If you want to use a large flat rock to cook food, you will need to have an open fire to place the rock on. Once the flat rock is hot enough that you can't keep your hand above it for 5 seconds, it is ready to cook on.
you should just bump it with barrettes or scrunch it when its wet or something. that's what i do;]!
A blade is the flat cutting edge of a knife.