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A Comprehensive Guide To Every Cut Of Beef

By,
Gourmandize
Flat-Iron Steak 4/30

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Flat-Iron Steak

You can also cut a piece of flat-iron steak from the top blade muscle, which is a bit more tender than the rest of the chuck. However, the muscle has a tendon running through it, which needs to be removed before cooking, otherwise it will leave a very tough, chewy texture in that part of the steak. Once this is done, the steak can be grilled or pan-fried over high heat until desired doneness (although overcooking it will guarantee it comes out tough and less flavorful). 


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VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!