The other day I grilled a "Flat Iron" steak, I marinated for 24hours in a my home-made Teriyaki sauce for the guys at work. Not to my surprise it was so delicious and the cut proved to be well worth the price per pound.The Flat Iron steak cut,
also known as the Butlers' steak in the UK and oyster blade steak in New Zealand and Australia. The cut comes from shoulder part of the cow/steer and is sometimes referred to as the "top blade" roast or chuck. Until recently, the cut was basically thrown out by butchers as a long piece of tough connective tissue ran 
right through the center of it. A team of researchers from the University of Nebraska and the University of Florida developed a method to cutting and presenting this steak, which incidentally, is perfect for grilling.The cut of beef is perfect for marinating and is porous enough to absorb the marinade, to add to the natural flavor of the beef. The meat has similar qualities to that of "Skirt" and "Flank" steak and lends itself to other dishes like stir.
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