When my butcher retired I went into a funk for weeks! As soon as we heard the news, we ordered as much pork, beef, lamb, and veal as would fit in our freezer.
The other day I was taking inventory and saw that I had a couple of Flat Iron steaks in 2-pound packages. In the past I’ve only used the Flat Iron, also called boneless chuck top blade steak, when making Jacque Pépin’s beef stew. The cut has a wonderful flavor, and braising in the oven for a couple of hours creates a fantastic texture.
But to be honest, other than the stew I’m just not a fan of the Flat Iron. It’s too tough for me, sort of like flank steak. So I thought I’d give sous vide a try and came up with this simple preparation, low on effort but high on flavor, thanks in part to the complex spice blend and a delicious barbeque sauce.
I was hoping for the final outcome to be rosy-red medium-rare, with the texture of an almost-falls-apart slow braise. After 30 hours in the water oven: mission accomplished!
Serves 4 to 6
- Preheat the water bath to 131ºF (55°C).
- Rinse the meat and pat dry with paper towels. Sprinkle with Ras El Hanout or a combination of spices of your choice. Brush with barbeque sauce and dust with salt and pepper. Place each steak in a gallon-size food bag and vacuum seal.
- Cook for at least 30 hours and up to 36 hours.
- Slice on the bias and serve with additional barbeque sauce if desired, or use to make sandwiches. Delicious, pink, and tender!