The Vegas Strip was one of the cooking challenges in last night's BBQ Pitmasters. Apparently the brainchild of Dr. Tony Mata, who also identified the Flat Iron steak to the world 10 years ago. This too is cut from a chuck muscle and was described as being very flavorful.
I hadn't heard about it till yesterday. Any one else seen, cooked or eaten one? Supposedly it's as tender as a NY Strip Steak.
This could be a nice alternative to the drastically high priced "short loin" cuts...at least until it starts showing up at Costco and millions of grocery stores across the land
