After the filet mignon, the Flat Iron steak is the second most tender muscle in the animal. Since a Flat Iron is relatively uniform in size and shape it is very easy to cook and quick to knock out on the grill. When slicing, we recommend slicing ON A BIAS so that you get wider slices. This is a great cut with very soft and very nice flavor.
Shoutout to FMM customer Andrew P (of Seaford) for the photo!