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Do you have the winter culinary blahs? Are you tired of the same old soups, stews and crock pot delights? Bring a little sunshine into your kitchen with this week’s episode of the Secret Ingredient featuring Flat Iron Steak. We chose flat iron steaks—often compared to the texture and flavor of strip steaks— for their tenderness, meatiness and budget-friendly price.
Plus, remember our strict Quality Standards for meat:
- No antibiotics ever
- No added hormones
- Vegetarian diet
- Plant 3rd-party audited for food safety*
A quick marinade inspired by a traditional Cuban Mojo (not to be confused with the minty and limey mojito cocktail) infuses the steaks with citrus and garlic tenderizing the steaks and adding sunny flavor. One bite and we know you’ll get your mojo back!
Get the Recipe: Cuban-Style Flat Iron Steak
*Approved audit companies include Steritech, Silliker, NSF and AIB.
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oppps, I don’t think that Flat Iron steak is vegetarian!
February 2nd, 2009 at 12:10 pm
@janet As per our Meat Standards, the animals are fed a vegetarian diet. But yes, you are correct – Flat Iron Steak itself is not vegetarian.
February 2nd, 2009 at 3:25 pm
can I get a printed copy of this recipe?
February 2nd, 2009 at 4:52 pm
@Kristy You can print the recipe from the recipe page link above.
February 2nd, 2009 at 5:01 pm
Janet,
I think they meant that the cattle had vegetarian
diets.
February 4th, 2009 at 4:26 pm
Great easy ‘mojo’ for pork loin/chops too. Probably would also work with ‘meaty’ fish like Tuna, Swordfish, Salmon as well. This is a keeper. Thanks. Love the store.
February 4th, 2009 at 5:12 pm
Do you have the nutritional values for the recipe?
February 4th, 2009 at 10:26 pm
Ok, I like to scan things first to see if this is something I would like. The recipe looks great. The ingredints are not too complicated or exotic and I love the idea off using a cheaper cut of meat which you can do with marinades. What the heck is a “Flat Iron Steak”. Is it your special cut? Is it your brand of something that’s frozen. Are there substitures? I don’t think Flat Iron Steak apears on any meat chart. If this is a convience product tell me clearly. I am sure it is in the video or somewere but it seems like you are trying to hide something with a special name. Those who know foods, which I suspect is much of your cliental, don’t appreciate “mystery meat” titles.
February 5th, 2009 at 9:34 am
@Keith The flat iron steak is a cut of steak from the shoulder of a steer and is often used as an inexpensive, but flavorful cut of meat due to its significant amount of marbling.
February 5th, 2009 at 11:10 am
Would it be possible to get calorie and nutrition information on your recipes.
February 5th, 2009 at 11:15 am
@Linda and @Aneesah Most of all the recipes on our website have nutritional information available on the recipe page. We are working to verify a few things about the Cuban Flat Iron Steak recipe before posting up the info. We’ll keep you posted on when it goes up!
February 5th, 2009 at 12:29 pm
Feeding cattle a “vegetarian” diet isn’t such a great recommendation. Lord knows, cows aren’t carnivores. Neither are they naturally eaters of grain (read corn and soy). If the description said “grass fed and grass finished”, that would be a real recommendation. (Read Michael Pollan’s “The Omnivore’s Dilemma” and “In Defense of Food”.
February 5th, 2009 at 12:29 pm
Ha! “Flat iron steak” has been a very popular steak cut in restaurants for years & I’m delighted Whole Foods carries it. Please at least do a Google seach before whipping out the conspiracy theories.
February 6th, 2009 at 2:50 pm
bay leaf would have been a great addition to the marinade as well. Being Cuban, we add bay leaf to a lot of our seasonings, especially to our meats! It’s just soo good. Nice recipe. Pretty bona fide
February 9th, 2009 at 10:37 am