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USDA Upper 2/3 Choice Black Angus Flat Iron Steak

USDA Upper 2/3 Choice Black Angus Flat Iron Steak

6 Reviews

Flat Iron Steaks are quickly becoming a favorite of steakhouse diners. Our gluten free Black Angus Beef Flat Iron Steaks are lean and exceptionally tender. Whether you try them grilled, broiled or pan-seared, these juicy Black Angus Flat Iron Steaks are sure to please.

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  • 624 6 (4 oz. Portions) $24.99
  • 625 4 (8 oz. Portions) $31.99
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Preparation Time:
15 Minutes

Cooking Method(s):
CONVENTIONAL OVENSTOVE TOPGRILL

Ingredients:  Beef

Preparation Instructions:  For best results thaw under refrigeration.  Use within 5 - 7 days.  Cook steak according to a cooking or meat thermometer rather than a time table.  Remove steaks from grill, pan, or oven 5 degrees before desired doneness.  Let steak rest 5-10 minutes before serving. 

 

Rare:  125 – 130 degrees

Medium Rare:  130 -145 degrees

Medium:  140 – 145 degrees

Medium Well:  150 – 160 degrees

Well:  160 – 170 degrees

Nutrition Facts

Serving Size114g / 4 oz
Serving Per Container6
Amount Per Serving
Calories    160Calories from Fat 60
% Daily Value*
Total Fat    7g11%
  Saturated Fat  2.5g13%
  Trans Fat  g
Cholesterol    65mg22%
Sodium    70mg%
Total Carbohydrate    0mg%
  Dietary Fiber  0g%
  Sugars  0g
Protein    23g
Vitamin A  0%Vitamin C  0%
Calcium  0.00%Iron  15.00%
*Percentage Daily Values are based on 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs.
Calories: 2,000  2,500
Total Fat         Less than 65g    80g
  Sat Fat         Less than 20g    25g
Cholesterol    Less than 300mg    300mg
Sodium           Less than 2,400mg  2,4000mg
Total Carbohydrate    300g    375g
  Dietary Fiber    25p    30g
Customer Reviews
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tom
Lamar, CO
Rastelli Direct Product Review Star try these Dec 25, 2013

These are great steaks well worth the price.They were tender and full of flavor!These were my first flat iron steaks but will not be my last.

Yes, I recommend this product.

785 of 1580 found this review helpful.

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tom
Lamar, CO
Rastelli Direct Product Review Star great meat Dec 25, 2013

I was kind of hesitant because of the price and never having flat iron steaks before but after taken a chance and trying them let me tell you s

Yes, I recommend this product.

775 of 1548 found this review helpful.

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Angie
Germantown, WI
Rastelli Direct Product Review Star Feb 22, 2012

Excellent product! I have had these grilled, broiled and fried in a pan. Makes great fajitas, stroganoff and fettucini.

1189 of 2346 found this review helpful.

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Robin
Iowa City, IA
Rastelli Direct Product Review Star Aug 13, 2011

Use the Flat Iron steaks in this Betty Crocker recipe. Awesome and great. For our family we doubled it. 1 large onion, thinly sliced 1 medium red bell pepper, cut into strips (1 1/2 cups) 1 medium Yellow bell pepper, cut into strips (1 1/2 cups) 1 medium orange bell pepper, cut into strips (1 1/2 cups) 1 beef flank steak (2 lb), cut into 8 pieces 2 tablespoons chili powder 1 teaspoon dried oregano leaves 2 teaspoons dried minced garlic 1 teaspoon salt 2 tablespoons lime juice 1 cup beef flavored broth (from 32-oz carton) 2 cups uncooked regular long-grain white rice 1 can (15 oz) black beans, drained, rinsed STEP 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add broth. Step 2 Cover cook on Low heat setting 8 to 10 hours. Step 3 About 20 minutes before serving, cook rice as directed on package. Step 4 Remove beef from cooker place on cutting board. Shred beef with 2 forks return to cooker and mix well. Stir in black beans. Increase heat setting to High. Cover cook about 15 minutes longer or until thoroughly heated. Serve beef and sauce over rice. What a way to have FLAT IRON STEAKS WOW

1177 of 2351 found this review helpful.

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Royce
Swedesboro, NJ
Rastelli Direct Product Review Star Mar 6, 2011

Restaurant quality on a budget. This steak is amazing!

1170 of 2374 found this review helpful.

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Mary
Woodbury Heights, NJ
Rastelli Direct Product Review Star Feb 21, 2011

This is my favorite steak. They are always tender and delicious. Just season with salt,pepper,garlic and cook in heated pan, cooked medium rare.

1205 of 2404 found this review helpful.

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Rastelli Direct™ products are vacuum-sealed to preserve taste, flavor and freshness. These items are then placed in a re-sealable outer bag for convenient storage, freezer-burn prevention and extended shelf-life. Our products are delivered to your doorstep frozen in a reusable styrofoam cooler with dry ice.

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Submit a Recipe


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Home Chef
Swedesboro, NJ

Date Submitted:
Mar 20, 2014
Thai Beef Noodle Salad

Serves: 4
Prep Time: 30 minutes (not including marinating time)

Ingredients:
Thai Beef Ingredients: 1 lb Grilling Steak (Flank, Skirt, Flat Iron),1 Tbsp Soy Sauce, 2 Tbsp Honey, 1 Tbsp Fish Sauce, 1 tsp Salt, 1/4 Cup Lime Juice Noodle Salad Ingredients: 1 lb Noodles (Rice, Soba), 2 tsp Soy Sauce, 1 tsp Rice Vinegar, 3 Tbsp Orange Juice, 1 Tbsp Sesame Oil, 3 Tbsp Canola Oil, 1 tsp Garlic, minced, 2 Tbsp Peanut Butter, 1 tsp Salt, 1/2 tsp Cayenne Pepper

Directions:
Preparation: 1. Combine 1 Tbsp Soy Sauce, Honey, Fish Sauce, 1 tsp Salt and Lime Juice. Tenderize steak with a fork, place in a plastic sealable bag and pour marinade over meat. Press down to eliminate air and seal. Refrigerate at least 1 hour (up to 24 hours). 2. Prepare Noodles according to package directions. Drain and set aside. Grill Steak to desired temperature. 5-8 minutes per side over medium high heat. 3. Whisk together 2 tsp Soy Sauce, Rice Vinegar, Orange Juice, Sesame Oil, Canola Oil, Garlic, Peanut Butter, 1 tsp Salt and Cayenne Pepper until blended and smooth. 4. Toss Dressing with Noodles and serve alongside Grilled Beef. Garnish with julienne cucumbers and carrots, tomatoes, cilantro and/or edible flowers for color.

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Valerie
Mays Landing, NJ

Date Submitted:
Nov 15, 2010
Marinated Flat Iron Steak

Marinating and grilling makes a delicious, tender and juicy flat iron steak

Serves: Recipe Yield 6 servings

Ingredients:
3 tablespoons honey 3 tablespoons balsamic vinegar 3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon dried tarragon 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon white pepper 1 pinch salt 1 1/2 pounds flat iron steak

Directions:
1.Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours. 2.Preheat an outdoor grill for medium-high heat and lightly oil grate. 3.Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

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Valerie
Mays Landing, NJ

Date Submitted:
Nov 15, 2010
Grilled Flat Iron Steak with Blue Cheese-Chive Butter

The butter is what makes this dish extra special for all steak lovers

Ingredients:
2 tablespoons red wine vinegar 2 cloves garlic, minced 1 tablespoon cracked black pepper 1 teaspoon dried rosemary leaves, crumbled 1 teaspoon dried oregano 1/4 teaspoon kosher salt 1/4 cup olive oil 1 1/2 pounds flat iron steak 3 tablespoons softened unsalted butter 1 ounce crumbled blue cheese 1 tablespoon chopped fresh chives 1/8 teaspoon cracked black pepper

Directions:
1.Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes. 2.Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms. 3.Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 27, 2009
Grill Flat Iron Steak with Sautéed Peppers & Onions

Serves: 4
Prep Time: 20 minutes

Ingredients:
4 Beef flat iron steaks, thawed and removed from packaging 1½ tbsp salt 1½ tbsp pepper 1½ tbsp granulated garlic 4 tbsp fresh garlic (minced) ½ cup white onions (sliced thin) ½ cup green peppers (sliced thin) ½ cup red peppers (sliced thin) ¼ cup olive oil

Directions:
Preheat grill. Season steaks with kosher salt, ground black pepper, & granulated garlic. Place seasoned beef flat irons steaks on grill for 3 minutes per side Grill until desired doneness and set aside. In a sauté pan heat up olive oil then add garlic, peppers and onions. Sauté until tender then add to steak and enjoy.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 27, 2009
Grilled Beef Flat Iron Steak with a Garlic Portabella Mushroom Demi Sauce

Serves: 4
Prep Time: 20 minutes

Ingredients:
4 Beef Flat iron Steaks 4 pieces portabella mushrooms (sliced) 8 pieces button mushrooms (sliced) 3 tbsp fresh garlic (minced) 2 tbsp white onions (minced) 2 tbsp fresh rosemary (minced) 2 tbsp fresh tarragon (minced) 2 tbsp fresh thyme (minced) ½ tsp pepper ¼ cup blended oil 6 cups beef broth or stock 3 tbsp all purpose flour

Directions:
Preheat grill. Season beef flat iron steaks with kosher salt & ground black pepper on both sides. Grill for 3 to 4 minutes per side or until desired doneness, cover, and set aside. In a medium sized pot heat olive oil. Add mushrooms along with onions and sauté until tender. Next, add garlic, rosemary, tarragon, & thyme. Mix until everything is incorporated. Add to absorb the remainder of olive oil. Add stock. Continue cooking until sauce thickens, about 5-7 minutes. Stir until well blended, turn off heat and serve sauce on top of beef flat iron steak.

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