A Cheap Steak Sandwich Recipe that'll melt in your mouth

My schedule is always changing and often I’ll come home long after the dinner has been devoured and there is nothing left but crumbs and the gravy and mashed potato finger painting on the kitchen table. My wife tries to save me a little something but the kids seem to have other ideas. If its good it’s gone, and if its not good then I politely, out of the kindness of my heart, tell the wife not to bother herself with warming up the leftovers. “After all,” I tell her, “you’ve been working hard all day. I’ll just rustle up a little something myself.”

Now if I had any warning at all that there might be massive amounts of an unidentifiable substance posing as a leftover in the fridge I’ll maybe grab a little steak meat from work for sandwiches.

My favorite steak by far is a nice big juicy rib eye. Then again a great big porterhouse with lots of marbling is hard to beat. Either one of these top end type steaks will make outstanding sandwiches. Of course they will cost you a pretty penny. Even on sale they are not going to be cheap. There is an alternative.

What I do, when I get the urge to eat something that doesn’t look like it could be used as a prop in a horror film, is cut a few thin slices off the front or narrow part of the flat iron. The flat iron is probably the most underrated cut of beef on the planet. It is tender and well marbled, meaning that it is juicy and flavorful. When cut into steak it is called top blade steak. In most meat markets the flatiron is cut into boneless country style ribs. The top blade steaks do not sell well. It’s probably because they are not a very attractive steak. It has what appears to be a thick seam of gristle going right down the center of it. It is actually a gelatin type substance that melts away when you cook it which may not sound that great, which is, I suppose, another reason the steak does not sell well. But I'll tell you what, it has the best flavor and when cut thin for sandwiches, is very tender.

Next time you are feeling adventuresome or you just want a nice juicy and tender steak for a sandwich that can’t be beat and you want to save money ask the butcher at your favorite supermarket how much flatirons are going for. They should be the same price as boneless country style ribs which are about the same as a boneless chuck roast. If not try another store. Once you have determined that the butcher isn’t trying to work you over, ask him to slice you several 1/2 inch steaks off the front or narrow part of the flatiron. Some of the younger butchers may not know what a flat iron is. If they don’t just humbly explain to him or her that it is the hunk of meat on the side of the cross rib that is usually used to make boneless country style ribs.

If that little seam of gelatin bothers you just cut it out. Then throw those little steaks on a very hot skillet for ten seconds on each side for medium rare and then make your sandwich. Have plenty of napkins ready you're going to need them.