Flatiron Steak

I've been sitting on this one for a bit but wanted to put it out before we leave on Wednesday for Napa, where I will eat everything in sight. I rarely cook red meat; my family in Arkansas raises (largely naturally) wonderful beef, yet it was always cooked to chewiness when I was young, so I don't exactly crave it. But I'd been hearing about this trendy new (to the U.S) cut of meat for some time and wanted to try it. I finally found it at Whole Foods, where I never go because, really, you may as well hand them your wallet when you walk in and have done with it, but this was surprisingly reasonably priced and in the butcher's case, which I vastly prefer to cyrovac.

So, 1 flatiron steak, 1 gift-registry Lodge cast iron grill pan, 5 minutes each side, and you have bloody deliciousness. Yes, I realize that 1 tip is raw - don't worry, I took care of that. It's much more flavorful than flank steak, its nearest competitor. Slice thinly, add baked potatoes and salad, express surprise at the more-conventional-than-usual meal you're eating, and enjoy!