The "flat iron" steak is a less well known cut, having been developed only within the last decade. But this tricky cut from the top blade is both well marbled and flavorful. The trick is to remove the tough connective tissue that runs though the middle of the cut. Here we pan fry potatoes in olive oil with Reddy Rub, then pan fry the cuts of steak with salt, pepper, garlic, and more olive oil. The asparagus stir fry then cooks in the steak juices and oil. Serve with a nice Malbec. Enjoy!