Comes from:
It comes from the heel of the animal, and is both tender and lean.
Best cooking method:
Merlot steak is great sliced for a sandwich or over a salad. Salt and pepper it aggressively, sear on very high heat in a cast iron pan for a few minutes per side, then transfer briefly to the oven, depending on your desired doneness.
Tips:
There are only two merlot steaks per steer.
Similar cuts:
Flat iron, London Broil, coulotte (though it has a fat cap).
Ordering instructions:
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.
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