2 Quebec flat iron (macreuse) steaks
Although not as well known as the flank steak, the flat iron offers a lot of wonderful advantages for meat lovers. This cut comes from the shoulder of the beef, more precisely from the shoulder blade, and it is very marbled and remarkably tender. It is one of the tastiest steaks and offers a great alternative to the famous flank ‘bavette’ steak. Grill it or sear it in a pan, and serve it medium-rare to surprise your guests with your master skills.