polenta


V.20 No.23 | 6/9/2011
Mina Yamashita

Mina's Dish

A Cut Above

I try a new take on steak and peppers

When it comes to flavor, it’s hard to beat a well-marbled rib eye. But when it comes to cost without sacrificing flavor, I go for the flatiron. It comes from the top of the shoulder and is sometimes called a top blade, top boneless chuck or petite steak. It’s used in steak frites in restaurants, and it’s sometimes hard to find at a standard grocer. When trimmed out by a good butcher, a tough, sinewy membrane down its center is removed to leave a perfect steak for the grill.

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