The Flat Iron steak comes from the chuck subprimal of the animal, and is the second most tender cut after the tenderloin. It's often considered to be an ultra-tender alternative to the ribeye. It's known as the "Butler's Steak" in the UK, and "Oyster Blade Steak" in Australia and New Zealand. The Flat Iron can be grilled, pan-broiled, broiled, stir-fried, or cut into cubes for kabobs. 

May we recommend the fresh and easy Mojo Flat Iron Steak recipe:

• 2 teaspoons grated orange rind
• ¼ cup fresh orange juice
• 2 teaspoons grated lime rind
• 3 tablespoons fresh lime juice, divided
• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 2 teaspoons brown sugar
• 1 teaspoon chili powder
• ¼ teaspoon ground chipotle chile powder
• 1 (1-pound) flat iron steak, trimmed. get it here.
• Cooking spray
• 1 teaspoon kosher salt, divided
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped peeled seeded cucumber
• 3 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped

PREPARATION

Combine orange rind, orange juice, lime rind, 2 tablespoons lime juice, 1 tablespoon oil, and next 4 ingredients (through chipotle) in a bowl, stirring with a whisk. Add steak, turning to coat. Let stand 30 minutes at room temperature, turning occasionally.

Heat a grill pan over high heat. Coat pan with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Add steak to pan; grill 5 minutes on each side for medium-rare or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Slice steak across the grain.

Combine remaining 1 tablespoon lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining ingredients in a bowl. Serve with steak.