Source: www.sizzleonthegrill.com

Is beef on your holiday party menu?

Besides finding a date on the calendar and time that works for everyone; coming up with a guest list and getting out the invitations theres all that other stuff that goes with hosting a holiday party. Like cleaning and decorating, as well as finding the perfect attire that suits the occasion. Yep. Its the holidays and regardless if its just the boys from the bowling team over to have a couple of laughs, the neighbors, co-workers, friends or relatives you are known for making sure everything is in perfect shape at your parties. But there is always one really big decision to make when hosting a party:

How Much To buy?

You want to be a good host and make sure there is enough of your tasty grilled and barbequed food to ensure everyone has a helping or two, but these days you also want to watch the costs! Buy too much and it goes to waste. Buy too little and folks are hungry! What to do?

Our friends at the Cattlemens Beef Board and National Cattlemens Beef Association have created a handy printable guide that may help you! It tells you the serving size in ounces and how many servings you can generally expect from one pound of beef. Of course how you prepare and serve is up to you!

They call it, simply enough: How Much to Buy

Click on the link to open the PDF file. You will need Adobe Reader to view and print it.

Grilled Flat Iron steak, sliced and served with Mustard Bourbon sauce. Photo courtesy of the Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Grilled Flat Iron Beef Steaks.

Heres a tasty idea for your holiday party menu grilled flat iron beef steaks. Flat Iron steaks are fairly standard size and weight, thus easier to predict cooking times and plan for the number of guest. One steak can provide 2 -3 servings. They are very grill-able so you can cook them to order and prepare only what you need, as you need it! Or cook several ahead to just a rare stage and hold, wrapped in foil, at a safe temperature until ready to carve they will continue to cook slightly and generally will be at medium-rare when sliced.

CBs EZ Grilled Flat Iron Steaks with Mustard-Bourbon Sauce

Happy Grilling!

Popularity: 2%

The Flat Iron Steak

I first discovered Flat Iron Steak about 2 years ago at my local Kroger supermarket. They had them on sale at the time for 3.99/lb. I had never heard of them before so I bought 2 to give them a try. They typically come as 2-3lbs similar to a london broil.

So what is a flat iron steak and why have I never heard of it?

The Flat Iron steak is a relatively new cut of steak. It is untraditional, in that it takes a more skilled touch while cutting, cooking, and serving. The Flat Iron is from the Top Blade, which is off the shoulder of the animal and since there are only 2 to 4 flat iron steaks per head of cattle, butchers have not traditionally displayed these cuts in the meat case.

In 2002, a muscle profiling study was commissioned by the National Cattleman’s Assoc. In this study, every major muscle of the animal was analyzed for flavor and tenderness to find better, more efficient cuts from the Chuck and the Round for both retail and food service uses. The results were surprising. One of the most surprising things the study found was that the Flat Iron is in fact, the second most tender cut of meat from the steer, after the tenderloin. This cut then became the center star in a new promotional push by the NCA entitled “Value Cuts”.

Normally this muscle is cross-cut into top blade or patio steaks. However, these steaks are tough and full of connective tissues (gristle). Instead, Flat Iron steaks are cut from the two layers of the top blade and have all of that connective tissue removed. When sliced thin, on the bias, incredible marbling is apparent.

Flat Irons show significant marbling

The Flat Iron steak is a versatile cut of beef. It takes to a marinade like no other, it’s tender beyond belief, and is incredible on the grill. Plus, it’s relatively cheap. You can grill it, broil it, use it for stirfry meat, use it for fajitas, braise it, panfry it. It is a great delicious cut that hopefully you will want to go out and try. If your butcher doesn’t carry it, ask them to do some for you. IF they dont know how, refer them to the NCA’s site, beef.org, or explain to them this article. It is well worth your time.

Related:

Try this Southwest Rub

Popularity: 7%

A slighty spicy rub for beef. Use this rub on flat iron steak or flank steak for a delicious hint of southwest flavor.

Southwest Rub

From the kitchen of GrillingGuide.net

Ingredients

2 Tbsp chili powder
2 Tbsp packed brown sugar
1 Tbsp ground cumin
2 tsp minced garlic
2 tsp cider vinegar
1 tsp Worcestershire sauce
1/4 tsp ground red pepper
olive oil

Directions

1. Combine all ingredients in small bowl.
2. Rinse steaks with water and pat dry. Rub steak with olive oil.
3. Press rub evenly onto tender beef steaks 30 minutes before grilling.

Preparation Time: 10 Minutes
Makes about 1/4 cup

Related:
What is Flat Iron Steak?

Popularity: 6%