There are many steaks beyond classic loin cuts, each with their own distinctive flavour and texture. Flatiron is an intensely beefy steak cut from the shoulder, the second-most tender part of a cow after the tenderloin. The meat is well-marbled, very tender and relatively inexpensive. Perhaps that’s why so many chefs and butchers consider it their favourite steak, especially grilled over a wood fire and served with the sharp, fragrant accent of classic chimichurri.
Excerpted from Wood, Fire & Smoke by Michael Smith. Copyright © 2025 by Michael Smith.
Photography by Al Douglas. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.