So yeah. While these pages are here to celebrate and promote the delectable art of cooking barbeque, I have (as mentioned in the past) nothing against grilling. Grilling is not barbeque, but grilling is good. Grilling makes sense for a lot of everyday meals. And grilling is the only way to make fajitas.
I’ve made a lot of fajitas, and I have always used flank steak. It’s the fajita standard. But my butcher recently suggested using flatiron steak instead, and it was a revelation. Flatiron has the same general texture and shape as flank steak, but has a much more desirable marbling of fat. That means you get bigger and deeper beef taste that you ever can with the overly-lean flank. If you haven’t tried working with flatiron steak, now is the time.
There are a couple of things you do need to know. One, not every butcher knows what they are doing here, so ask around. The standard cut of a flatiron has a nasty piece of fascia or sinew running through the entirety of the plate. If you are going to use flatiron for fajitas, your butcher needs to separate the two chunks of muscle and take that “shingle” out of the centre. You end up with two slightly-but-not-much-thinner cuts than the traditional single flank steak. Two, you must cut across the grain when you serve this, but if you have ever made fajitas before you know how this works so there’s no real surprise there.
If you love fajitas, you need to give this a try. Slices of this would also be spectacular in a thai-inspired steak salad, or tossed in a bowl of fresh noodles. In the standard butcher’s beef roster it is listed as cut #1114D, with the official name “Top Blade Steak”. Ask your butcher next time you are shopping for beef and see if you can get yourself into a couple of slabs of this. A standard cut of flatiron is just about 1 kilgram, so after it trimmed of the fascia and split into two it will easily feed four in a regular fajita tortialls-n-fixin’s setup.