Flat Iron Medallions are the newest cut in the Bow Street meat case. I'm stoked about these little gems. The flat iron steak is a well manicured blade roast with all the sinew and fat removed. It is the second most tender cut in the carcass, after the tenderloin and above all the rest of the loin cuts. The flavor is pretty intense. It's got all the iron-y intensity of a london broil from the shoulder but tempered with a decent amount of fat, super-yummy. We've taken that muscle and rolled two of them into a long roast, wrapped it in bacon and passed it into a jet-net to tighten it up. From that long roast we cut the juicy medallions in the photo below.
the one to the right is the flat iron medallion. It's tasty and tender anywhere from rare to well done.
on the left is a medallion cut from the heart of the shoulder clod. for this clod heart medallion, we de-fat and denude (remove all the gristly silver skin from) the entire clod heart and cut it down into a few small roasts which are bacon'd and netted and then cut to medallion size just like the flat iron. not as tender but more lean than chicken breast, this cut was deemed more flavorful and more tender than the New York Sirloin by the entire tasting pool in a blind taste test. Pretty exciting stuff... more juicy and tender from rare to medium.
lastly, a new marinade. we'll see if this one makes the cut for summer but preliminary tastings were promising. utilizing our basic house barbeque, we enhanced it with several pounds of maine blueberries which were pureed, uncooked straight into the sauce. The sweetness of the sauce and the fruit was off-set by a generous dose of authentic italian barrel aged balsamic vinegar. This blend was applied to some chicken breasts which can be found in the case on Monday morning. check them out, bright and yummy summer grilling action at Bow Street :)
