The duo compare the flat iron to a famously tender and expensive steak: the filet. “The flat iron is the second most tender muscle on the animal but it has so much more flavor, and is a fraction of the price,” Turley says. “The customers that come in for the first time…they think ‘I gotta get the most expensive thing, that’s going to be the best thing.’ You don’t have to…this is a better value and you’ll be super happy with it,” says Young.
There isn’t a home cook alive who doesn’t appreciate a good value at the grocery store. In fact I was at the store today and couldn’t help but notice shoppers routinely ignore the flat iron steaks and head straight to tenderloins. I had some already in the freezer but I picked up some more.
Note this cut is also known as Top Blade Steak.
Due to the strip of cartilage in Top Blade you’ll do better low and slow with moist heat. Flat Iron Steaks are cut to remove the cartilage and is the better cut for grilling. But none of this really matters in our house because these are two of my favorite cuts for pot roast, stew, stroganoff, etc. Tri-tip is another good choice for low and slow treatment as in my Tri-Tip Beef Stew.
This post is prelude to my Beef Stroganoff post which I’ll get around to writing one of these days. Promise.
Before we get to the recipe there’s a few odd tips and tricks you need to know.
This chili cooks all day long but I didn’t use a slow cooker. It was a cold day and I was hunkered down in the house.
The beans get an overnight soak and are cooked separately first for several hours.
You make beans first then add the beans to the meats.
Unlike other chili recipes this is very mild. You add your own heat at serving time.
So now that you know this is a pain in the rump recipe (time wise) here we go.
1 T extra virgin olive or grapeseed oil
1 medium sweet onion, diced
1 stalk celery, diced
1 large green pepper, diced
2 tsp garlic powder
1 tsp each oregano, paprika, chili powder, cumin, dried cilantro
1 can (15 oz) no salt diced tomatoes
1 can (15 oz) low sodium chicken broth
1 small can mild green chilies
3 T tomato paste
1 cup red wine
1 C each dry Mayocoba beans, pinto beans, and light red kidney beans
1 lb grass fed ground beef 80/20
1 lb ground turkey
Salt & pepper to taste
Cayenne pepper to taste
Place the dried beans into a stock pot large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the pot with fresh water and soak overnight.
In the morning drain then add fresh water to the beans. Bring to a boil, add your soup recipe seasonings, then lower the heat down to a simmer. The seasoning for the beans is based off my Sopa de Frijol con Vegetal soup recipe. Substitute the three bean mix for the 100% pintos and leave out the tomatoes until later. (No salt and the chili powder is also a no salt variety).
Allow the beans to simmer for several hours.
In a different large stock pot heat the oil and saute the onion, celery, and green pepper until softened.
Add the meats and brown.
Add red wine and cook off the alcohol.
Time to toss everyone else into the pool. Spices, tomatoes, chilies, broth, beans.
Simmer for several hours. Stir occasionally. Add more water or broth if the chili gets too thick.
Serve with grated cheese, sour cream, and your favorite hot sauce.
More odd tips
Don’t add salt until the beans are cooked through and soft. The Mayocobo beans will break apart and make this chili creamy and thick (unless you add more broth or water). The recipe will make approximately eight servings. I used chicken broth instead of beef broth because I thought I had beef broth in the cupboard, looked and did not find it. I found the beef broth the next day. The package was sideways and I didn’t see it. I used both ground beef and ground turkey because I didn’t buy enough ground beef and the meat to bean ratio was wrong. I had ground turkey so I used it. And that’s how this recipe turned into a beef and bird chili.
This recipe is not in the book pictured. Lucky you.
In a small stockpot heat olive oil until hot. Salt and pepper the roast. Brown the beef on both sides over medium high heat.
Add the celery and onion. Reduce heat to medium and saute for several minutes.
Add garlic powder and thyme. Add enough broth to almost but not completely cover the roast. Bring to a boil, then cover and reduce to a simmer.
Simmer slowly for two hours.
After two hours, remove the roast to a cutting board and allow to cool.
Add the rest of the beef broth and tomatoes to the pot.
Add the potatoes and carrots. Simmer for 30 minutes.
After 30 minutes add the squash , mushrooms and corn. Simmer for another 30 minutes.
When the roast is cooled, trim any excess fat, cube and add to the soup.
Adjust your seasonings. Add parsley.
My meals since Friday evening have been soup, cereal, soup, soup, toast/banana, soup, and soup. The jeans are getting a little loose. I cannot remember a weekend of such healthy eating ever. Yes, The Boss is still sick. Friday I made chicken soup. Last night I made Vegetarian Vegetable Soup. Today I decided upon Beef Vegetable for a change in pace.
A high quality beef vegetable soup is the end result of the right cut of beef and some high quality broth. This recipe is semi-organic because most of the ingredients were organic but some were not. The beef broth was hand selected store bought prepared organic broth. I used top blade which IMO makes a big difference due to the cut and marbling.
I remembered the mushrooms. Use vegetables you have on hand. I also decided to leave out peas because peas are not one of my favorite vegetables. The corn adds a touch of sweetness. Note the roast is braised whole for several hours, cooled, cubed and returned to the soup. The beef stays tender this way. You won’t end up with tiny hockey pucks.
A salad on the side and crusty bread would make this a meal.
So would a three pound top blade roast. But with that much beef you might as well make Pot Roast.
My memories of beef stew growing up was that it came out of a can and tasted pretty bad. My mother was not a very good cook. She was however very good at opening cans. Consequently, I never really cared much for beef stew.
This weekend we had friends over for dinner. At first, we were thinking pizza. No, we just did that a couple of weeks ago with this crew. So I decided to cook but wanted to keep it simple. I also wanted to clean out the freezer a bit since winter is coming and there might be some stuff in there that needs to get cooked. I went rummaging. I found tri-tip steaks.
“Am I going to grill these things before next summer?”
Probably not. Stew. Problem solved.
This cut makes a wonderful stew. The packages of stew meat you find in the store consist of cubes from different cuts. Some are very lean which makes for a healthier dish, but less flavor. A good tri-tip is well marbled and the extra fat makes this stew quite tasty. You’ll note no potatoes in this stew. I served the stew over plain rice. Add potatoes if you wish. We had homemade cornbread and salad on the side. A crusty bread works too. Readers with a keen eye will notice this recipe is similar to Mike’s Pot Roast. You caught me.
As much as I love making this stew I have a confession to make. I’ve been making beef stew with top blade steak. I’m not going to change the name of this stew. But I should. Good tri-tip has been hard to find at the stores but one store always seems to have top blade steaks in their meat case. Well marbled too.
If you decide to use top blade keep the steaks whole and brown on both sides. The rest of the instructions are the same. Prior to serving pull the steaks apart with two forks into bite sized chunks. This particular cut will make the most tender beef stew you ever had.
A lot better than canned too.
Tri-Tip Beef Stew
1.5 to 2 lbs boneless tri-tip roast, well marbled, cut into one inch cubes
2 T extra virgin olive oil
1 T butter (optional)
1/2 large yellow onion, diced
3 cloves of garlic, minced
1 stalk celery, small dice
1 carrot, peeled, small dice
3-4 carrots, peeled and cut into large chunks
1/2 lb white mushrooms, rinsed and quartered
1/2 lb frozen organic green peas
1/2 C Sweet Marsala wine
BIG Pinch dried thyme
2-3 T tomato paste with basil
1 C low sodium beef broth
Salt and pepper
In a cast iron enamel covered pot heat 2 T of oil on medium high heat. Brown beef cubes in pot, several minutes on each side. You might need to do this in batches to allow a good browning of the meat.
When beef is browned add the onions, small dice carrot, and celery to the pot and cook for about 5 to 10 minutes. Add the garlic, mushrooms and a pinch of thyme, and saute for another minute. Add the Marsala wine and continue to saute until the alcohol evaporates. Add tomato paste, beef broth and mix thoroughly.
Cover and adjust the heat down to a low simmer.
Cook for 2 hours, or longer.
Approximately 45 minutes before serving add 1 T butter (optional) and the remaining carrot chunks. Reduce heat back to low.
Around 10 minutes before serving, add 1/2 pound frozen organic green peas.
Confused by beef? Don’t feel bad. I get confused constantly in the meat aisle. For example, I came across a Top Blade Roast this past week and immediately got confused. Top Blade Roast? Not a clue what it was. But the roast was on sale so I bought it. Now what do I do with it? After some determined internet research I learned Top Blade is Chuck.
During the course of my research I stumbled upon a great website run by a guy named Meathead.