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Keith on Ask Bob Hart a food question Hi Bob,i cant remember if it was last week or the week prior you talked about an amazing steak sauce recipe that had my ... more
Joy Farnan on Ask Bob Hart a food question Hello Bob.When having a roast, I put in a whole garlic with the veges, (as I had seen the experts do). Well, the garlic ... more
Anthea on Ask Bob Hart a food question Hi BobYou mentioned a book from which you made Zucchini Fritter for you daughters vegetarian partner. Can you please tell me ... more
Colleen on Ask Bob Hart a food question Hi Bob, the other day you mentioned a BBQ sauce for steak, various engredients. It did have butter in the recipe,possibly ... more
Colleen on Bob Hart's delicious recipes Last week you gave a steak sauce or gravy on the programe and I was driving. Could I please have it again as my husband ... more
Tanith on Bob Hart's delicious recipes Hi BobI heard you talk about Shabu Shabu sauce last week so went out and bought a bottle. Could yyou please post the steak ... more
Claude Z on Bob Hart's spicy Korean wings Hi Bob, i was listening to you last week when you mentioned a sauce recipe based on the Japenese Kupi sauce. While i was ... more
Jansen on Ask Bob Hart a food question Hi I'm trying to find the steak sauce recipe you spoke of, but not sue what heading it would be under? Thx more
judy on Ask Bob Hart a food question Bob, was driving on the Hume Highway on 26/04/12 and heard your delicious steak sauce recipe with Asian ingredients. Could I ... more
Matt Brown on Ask Bob Hart a food question Hi Bob,On Thursday 26 April, you gave out a recipe for the most amazing steak sauce... Could you please let us all know ... more
Peter Coutts on Ask Bob Hart a food question Hi Bob.This week you gave a recipe for a perfect Steak Sauce.I cannot find it on this list.It was the Asian Style one.Can ... more
Lyn on Ask Bob Hart a food question Hi Bob, On Thursday you where talking about an Asian Sauce to have with steak??? cant find the recipe on your list? more

Bob Hart's 'Flatiron Steak'

Posted by: Bob Hart | 14 July, 2011 - 2:49 PM

There is a growing steak trend in the US which is just beginning to catch on here. It is for a cut of beef called a flatiron steak which is, I reckon, one of the tastiest bits of beef around.

Put simply, a flatiron is half an oyster blade. To prepare it, a whole oyster blade is sliced though horizontally, and then the central strip of connective tissue is carefully removed. To put it in human terms, the muscle from which the flatiron is sliced is the shoulder rotator cuff of the beast.

For years, steak enthusiasts have focussed on very tender cuts, while also recognising that rump, which can be chewy because it is less marbled, is perhaps the best flavoured.

But now, we realise that the flatiron, which does have marbling but which can still, if it is overcooked, be a bit chewy, is even tastier than the rump. So, try this:

Ask your butcher if he knows what a flatiron steak is, and knows how to prepare it. He should, and if he doesn't, try a better butcher. Have him prepare you a couple, ensuring he removes that line of connective tissue which melts in ragouts, but which is as tough as old boots if you grill it.

Then, oil and season your steaks and cook them very quickly - on a very hot ribbed grill, perhaps, or on a gas barbecue. But remember, cook them only to the point where they are rare, and then rest them for several minutes and they will continue cooking to medium rare.

And that's it: if you insist on having your steaks cooked more than that, try another cut. But also, be aware that you are missing out on the most delicious piece of steak of them all.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.