Long grained like a large, skirt steak, these are loaded with flavor and also have similar consistency to a skirt. These are fairly good sized; usually over 12″ long by 5-6″ wide and 1/2″ to 3/4″ thick. Ready to marinate and throw on the grill. Or plain with a little salt and pepper when off the barby. Moist and robust. Thick grained and easy to strip out for shredded beef after a little longer cooking in the oven. South of the Border they call this Carne Ranchero; literally translated ranch steak; the steak often picked for its flavor in fajitas. Corn tortillas were plucked from the coals of the fire (ever tried this? wonderful!) and then pan fried and shredded Carne Ranchero and beans would fill the appetite of many a trail tired vaquero.
Looking for where to buy organic grass fed blade steak? You can find it on our online store below!
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Easy Asian Beef Steak Stir Fry Recipe with Flank Steak, Flatiron, Skirt, Flap, or London Broil
The title kinda sums it all up, but this easy Asian steak stir fry recipe can be made with a flank steak,…
Beef Flank Steak Fajitas (works for flatiron, blade, flap, or skirt steak too)
These easy fajitas can be made with flank steak, blade/flap steak, flatiron steak, or skirt steak. They can also be as spicy…
Get the recipe here! Beef Flank Steak Fajitas (works for flatiron, blade, flap, or skirt steak too)
Pomegranate Wine Marinated Beef Flatiron Steak
This easy Pomegranate Wine Marinated Beef Flatiron Steak is very tender and full of rich wine flavor. (Gluten Free, Dairy Free, Soy…
Get the recipe here! Pomegranate Wine Marinated Beef Flatiron Steak
Flatiron or Flap Steak Fajitas
Here’s a simple flap steak or flatiron steak fajita recipe for your grilling this summer…and into the fall because it can be…
