Flat Iron Steak - Better than Filet?
March 7 8:22 PM

Flat Iron Steak - Better than Filet?

Arguably the Flat Iron Steak is better than Filet Mignon. The tenderness of the Flat Iron is a very close second only to Filet, and the flavor the Flat Iron far exceeds Filet. This special cut was discovered by the Food Science Department at the University of Nebraska in Lincoln.

If you’ve never had a Flat Iron here is your chance this week at Wohlner’s. If you have had one, then this is your chance to get this reasonably priced steak at an even more reasonable sale price.

Flat Iron Steak Cooking Method

As with any lean and tender cut, cook rare to medium rare. I suggest the two step pan grilled method—preheat oven to300f, season steaks with coarse kosher salt and black pepper, quickly sear both sides in a heavy skillet on high heat on the stove top, then remove from the hot pan and place on a rimmed baking pan and into the 300f preheated oven until it reaches the desired doneness When steak is cooked, allow to rest for 6 to 10 minutes before slicing or serving. (If desired, while the steak finishes in the oven and then rests, make a quick pan sauce with a reduction of red wine and minced shallots then finished with a little fresh herb and a pat of butter.)

Flat Iron Stroganoff — A dish fit for a King, or a Czar.

Classically Beef Stroganoff is made with tender beef tenderloin, which is expensive. Flat Iron Steaks are more reasonably priced yet are virtually as tender as Filet(scientifically proven so), so they are ideal for Stroganoff.

Whether you make it for guests or for your family, they will rave about your Stroganoff. Serve on a bed of buttered noodles Include a healthy side of sautéed Grape Tomatoes and fresh Green Beans—easy and quick to prepare.


  • 4 tablespoons unsalted butter, divided
  • 2.5-lb Flat Iron (or beef tenderloin), trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
  • 1/2 tsp salt (2/3 tsp if coarse kosher salt)
  • 1/3 teaspoon pepper
  • 5 ounces of chopped onion (about 2/3 cup chopped onion)
  • 20 ounces (2.5 cups) beef broth
  • 1 cup thinly sliced shallot
  • 1/2 pound (8 ounces by weight) cremini mushrooms, trimmed and quartered or sliced
  • 1/2 cup all-purpose flour
  • 1 pint (16 oz.) Robert’s Sour Cream at room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb of dry egg noodles, cooked in salted water and set aside.
  • Optional: 3 or 4 tablespoons of minced flat leaf parsley or dill


  1. Salt and pepper the sliced meat. Heat a heavy skillet to medium to medium-high heat then melt 4Tbl butter. In batches briefly sear sliced meat on both sides to brown, don’t overcook or meat will toughen. Remove from pan and set meat aside.
  2. Lower heat to medium and in same pan cook onions for 2 or 3 minutes, then add mushrooms and cook both onions and mushrooms for 10 minutes more. Deglaze the skillet with some of the beef broth and use wooden spoon to scrape browned bits off the bottom of the skillet.
  3. In large pan warm beef broth mixture to a simmer then reduce heat so that it does not boil and is below a simmer. Add onions and mushrooms. Add salt, pepper.
  4. Mix flour into the sour cream, set aside.
  5. Making sure the broth is below boiling, add Sour Cream/flour mixture into the warm broth. (Caution: Once the sour cream is added if the broth boils the sour cream will separate and that’s not good!) Just before serving add the cooked sliced meat and any meat juices to the broth.
  6. Adjust seasoning and add salt if needed.

Serve over warm egg noodles. May garnish with minced parsley or dill.

Wine Pairings

  • Hahn Merlot

Fresh Rosemary Salt

Fresh Rosemary is delicious and an underutilized herb. While in Scottsdale recently I had a chance to use it a lot since it abundantly grows there as a landscape plant. It’s used often in Italy and Provence.

One of my favorite ways to use fresh Rosemary is to make a seasoning salt. This is one of those simple mixtures which provides amazing flavor. Rosemary Salt is delicious on sliced beef roast, steak, pork chops, lamb cuts, sprinkled on grilled or broiled flat breads, and oven roasted diced red potatoes. With meats I often under salt the food I’m cooking then pass the Fresh Rosemary Salt at the table where each person then salts their food. Everyone loves it!

Wohlner’s fresh herbs, including Rosemary, are reasonably priced about 33% less than many or most other grocery stores.


  • 3 parts Coarse Kosher Salt or Sea Salt
  • 1 part chopped fresh Rosemary, leaves stripped from the stem.

Rosemary Salt serving suggestions

  1. Lamb Loin Chops, grilled or pan roasted, rare to medium rare
  2. Pork Loin Chops, grilled or pan roasted, rare to medium rare
  3. Sirloin Steak, grilled or pan roasted, rare to medium rare
  4. NY Roast, pan seared then oven roast, rare to medium rare

With the steaks and chops, generously pepper and lightly season with Rosemary Salt before cooking. After cooking, season with additional Rosemary Salt. Pass the Rosemary Salt at the table so each diner can further season if they desire.

With the New York Roast, generously pepper the roast and lightly salt it. Cook, let rest for at least 10 minutes, thinly sliced, then season the slices with Fresh Rosemary Salt.

Wine Pairings

  • The SUM by 75

Broiled Wohlner’s Flat Bread with Garlic Olive Oil and Rosemary Salt


  1. Gently heat some Extra Virgin Olive oil in a small sauce pan over medium low heat, then add a couple cloves of minced garlic.
  2. Steep the garlic in the warm oil for a few minutes so the garlic releases its flavor into the oil (note: with too much heat Extra virgin olive oil will easily smoke, and with too much heat garlic turns very bitter).
  3. Remove from the heat after a couple minutes and set aside
  4. While the garlic oil steeps, preheat the broiler to your oven.
  5. Completely brush all the way to the edges of one side of a Wohlner’s Flat Bread with the garlicky oil.
  6. Season the flat bread with freshly ground black pepper then generously with Fresh Rosemary Salt (Rosemary Salt Recipe above)
  7. Place the seasoned Flat Bread on a rack under the broiler
  8. Cook just enough to warm the bread without toasting it. Keep an eye on it!

Wine Pairings

  • Any red or white wine.

Lamb Cheeseburgers with Rosemary, in the style of M’s Pub

THE best thing on the menu at M’s Pub is their Lamb Burger with Provolone Cheese. That is not just my opinion; many of the wait staff will tell also you it is their favorite item. The ground lamb has rosemary and seasonings mixed in, then grilled and topped with a slice of Provolone Cheese. One night my server (name withheld to protect the guilty) went next door to Vivace and got some extra fresh rosemary to put on top my Lamb cheeseburger and it was wonderful.

Here is my take on M’s Lamb Cheeseburger


  • 1 1/2 lbs Wohlner’s ground lamb
  • 1 1/2 Tbls. fresh rosemary, stemmed and minced
  • 1-2 tsp freshly ground pepper (or to taste)
  • 3/4 tsp salt
  • 1 Tbls balsamic vinegar


  1. Mix together lamb, rosemary, salt, pepper, and balsamic vinegar. Divide into four patties and allow to rest for 1/2 hour or so at room temperature (I think this allows the flavors to marry -- and it gives the lamb a chance to warm up a bit before grilling).
  2. Heat grill to medium (we like these made on a charcoal grill). Grill burgers about 3 minutes then turn and add slice of cheese. Cook 3 to 5 minutes more or until they reach the appropriate stage of doneness-- approximately 3 minutes/side for a burger that is medium-rare.
  3. Remove from grill and place on a good bun, preferably one of Wohlner’s Own Buns. Before closing the bun sprinkle a little more chopped fresh rosemary on top of the cheese. Serve Dijon mustard on side.

Wine Pairings

  • Milbrandt Cabernet Sauvignon

Lamb Burgers with Caramelized Rosemary Onions & Feta Cheese Spread

These lamb burgers feature fresh rosemary and Wohlner’s Ground Lamb. The Feta Spread schmeared on the buns adds a tangy depth of flavor. And caramelized onions seasoned with rosemary gave this a sweet element. Charcoal grilling would be ideal, but a gas grill or in a pan on the stove would be good, too. Bottom line is that Lamb Burgers are just plain tasty anyway you cook them.

Lamb Burger with Rosemary


  • 1 1/2 lbs ground lamb
  • 1 1/2 T fresh rosemary, minced
  • 1-2 tsp freshly ground pepper (or to taste)
  • 3/4 tsp salt
  • 1 T balsamic vinegar
  • Wohlner’s Own Buns
  • Caramelized Onions with Rosemary, see recipe below
  • Feta Cheese Spread, see recipe below


  1. Mix together lamb, rosemary, salt, pepper, and balsamic vinegar. Divide into four patties and allow to rest for 1/2 hour or so at room temperature (I think this allows the flavors to marry -- and it gives the lamb a chance to warm up a bit before grilling).
  2. Heat grill to medium (we like these made on a charcoal grill). Grill burgers 3-5 minutes/side or until they reach the appropriate stage of doneness. It's approximately 3 minutes for a burger that is medium-rare.
  3. Serve burgers on a bun that has been slathered the Feta Cheese Spread. Top each burger with a liberal spoonful ofcarmalized onions.

Caramelized Onion with Rosemary


  • 2 T olive oil
  • 1 large yellow onion, thinly sliced
  • 1 T fresh rosemary, minced


  1. Heat olive oil in a large skillet over medium-high heat. Add onions and cook until beginning to brown. Add rosemary, stir to combine, and turn heat to LOW. Continue to cook until well caramelized, stirring occasionally.

Feta Cheese Spread


  • 4 ounces Mt. Vikos Feta Cheese, crumbled
  • 4 ounces cream cheese, softened
  • 1/4 cup Kraft Mayonnaise
  • 2 tablespoons minced green onion tops
  • 1 teaspoon olive oil
  • 1/4 teaspoon finely grated lemon zest


  1. Combine feta cheese, cream cheese, mayonnaise, green onion, cayenne pepper, 1 teaspoon of the olive oil, and lemon zest in a mixing bowl and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight to allow flavors to blend.

btw, the Feta Cheese spread is pretty good slathered on Wohlner’s Flat Bread as an appetizer, or what the Greek’s call a “meze.”

Frank’s Grilled Lamb Loin Chops with Coriander and Cumin

This is my interpretation of a lamb dish I had at a catered event. As typical the chef did not have a recipe to give me but he kindly shared the list of ingredients and rough estimate of proportions. This dish can come together very fast. (Toasting cumin seeds and coriander seeds then grinding them would give an enhanced flavor, but this dish is still excellent using ground spices.)

I played with what the chef gave me and came up with this:


  • 1/4 cup olive oil or canola oil
  • 1 TBLS red wine vinegar
  • 2 garlic cloves, finely minced (or 1/2 tsp granulated garlic or 1/3 tsp garlic powder)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 to 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 to 6 Lamb Loin Chops — trimmed of fat to prevent flare-ups on the grill


  1. In a shallow baking dish stir first 8 ingredients well. Put Lamb Shoulder Chops in the baking dish and toss to coat all the chops on both sides. Allow to rest at room temperature while grill preheats.
  2. Grill each seasoned chop until medium rare (about 125°-130° internal temperature), or about 3 to 4 minutes per side depending on grill temperature and thickness of the lamb chops

Wine Pairings

  • Boutari Moschofilero (sharp lemony white from Greece). Mike’s pairing surprised me which makes me want to try it and get me out of my wine comfort zone.

Avocado Feta Salsa

While in Arizona recently, I had the chance to try this interesting recipe at a party. People eagerly it scooped with Tostitos Scoops. Meanwhile I scooped this recipe just for you. It’s a rough job but somebody has to do it.

The recipe calls this an Avocado Salsa. I guess it’s termed salsa instead of a guacamole because the avocado is diced and not mashed. Plus there are 3 tomatoes in the recipe, which surprises me since I remember it as very green. But who knows, there were Margarita’s involved at the party that night. I do remember the salsa was very good, and people made it disappear quickly.


  • 3 tomatoes, seeded & diced
  • 1 small red onion, finely diced
  • 1 jalapeno pepper, seeded & very finely chopped
  • 1 clove garlic, minced
  • 1/4 cup flat leaf parsley, chopped (or, cilantro)
  • 1 tsp. dried oregano
  • 1 Tbsp. red wine vinegar
  • 4 oz Mt. Vikos Feta Cheese , cubed
  • 2 avocados, peeled, pitted and diced
  • Save the seed from one avocado
  • Tortilla chips, Tostitos Scoops worked well


  1. Combine first 7 ingredients, but not the feta cheese & avocado.
  2. Cover & refrigerate for 2-3 hours. (Note: when you do peel and dice the Avocados, place on pit with them to keep diced avocado from turning brown. )
  3. Just before serving add the Feta and avocado.

Wine Pairings

  • Margaritas pair well with this, as would beer, or even a nice with white wine with significant fruit and a residual sweetness.

Basa Filet Fish Soft Tacos with Avocado Feta Salsa

This is a concept, but the Avocado Feta Salsa has about all the condiments I’d put in a fish taco except the Feta. The Feta would substitute a crumbly authenticate Mexican cheese. So the concept is to lightly pan cook Basa Filets, place the cooked fish in a warm flour tortilla and spoon in some Avocado Feta Salsa.

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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

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Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
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