Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Note: Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast (IMPS/NAMP 114D), which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into 2 to 3 individual steaks. They average 7 ounces. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Beef Steak Al Forno Ingredients: 4 beef shoulder top blade steaks (Flat Iron) (about 8 ounces each) 2 teaspoons chopped fresh thyme 2 large cloves garlic, minced 1/2 teaspoon pepper 2 tablespoons shredded Parmesan cheese Salt Instructions: 1. Combine thyme, garlic and pepper; press evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings. Nutrition information per serving: 344 calories; 20 g fat (8 g saturated fat; 8 g monounsaturated fat); 125 mg cholesterol; 157 mg sodium; 1 g carbohydrate; 0.2 g fiber; 38 g protein; 5.7 mg niacin; 0.6 mg vitamin B6; 8.8 mcg vitamin B12; 4.4 mg iron; 57.1 mcg selenium; 13.6 mg zinc. View more recipes that are Family Pleasers. View more recipes that are Quick & Easy.

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