This beautiful and lesser known steak is cut from the chuck region and is bursting with flavor. It's best grilled to medium-rare to medium and sliced across the grain, much like a flank or skirt steak. The long fiber texture of the meat lends to tenderness and the chuck marbling provides a beautiful flavor profile. It's versatile enough to eat by itself, slice into salads, tacos, pho, you name it. The flat iron is not one to be missed.