This cut of steak is from the shoulder of a beef animal. The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks.
1 Flat iron steak per person-approx 12-14 oz.
1/2 tsp. sea salt, 1/4 tsp. freshly cracked black pepper, 1 tsp. garlic powder, 1 tsp. steak seasoning. Mix in a bowl and lightly sprinkle on both sides of the steak.
1 pint of basalmic vinegar.
Put into a sauce pan, bring to a boil, then reduce to simmer, until it is reduced by 2/3rds. Makes about 1/2 cup. Keep warm over very low heat.
Grill the steaks to your preferred level of done-ness, brushing with the glaze immediately after removing from the grill.