"**Beef, flat-iron steak from the shoulder blade (faux-filet), grilled**" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, flat-iron steak from the shoulder blade (faux-filet), grilled — this is a steak cut from a specific part of the carcass that has its own characteristics.

The flat-iron comes from the shoulder blade region and consists of two muscles that, during the animal's life, moved very little, so compared to other parts of the carcass it is more tender and juicy.

The steak from this part has its own features. Since the muscles from which the faux-filet consists hardly moved during life, they are more tender and juicy, but they do not have a pronounced marbling.

When cooking over fire, the faux-filet becomes juicy and tender, but it's important not to overcook it on the fire, to avoid dryness.

Such a steak can be prepared on a grill or on coals. Before cooking, the meat should be well dried with paper towels to remove excess moisture. Then the meat can be seasoned with salt, pepper and other spices to taste.

When cooking on a grill or on coals, place the meat on a well-heated surface and sear on each side for 3–4 minutes. Cooking time depends on desired doneness. For rarer doneness, 3–4 minutes per side; for medium — 4–5 minutes; for well done — 5–6 minutes.

After cooking the meat should rest for 5–10 minutes so that the juices distribute evenly throughout the piece.

The faux-filet can be served with a variety of sauces, sides and vegetables.

This is just one of the possible recipes for cooking a faux-filet steak. You can experiment with different cooking methods and spices to find your perfect recipe.