The merlot steak—some call it the velvet steak—is incredibly lean, but it’s also a beefy and extremely flavorful, quick-cooking cut.
It’s roughly a pound, and comes from the heel of the round, or the back leg. It’s something like a flank steak but without all the muscle fibers.
Salt it an hour before you make it, then throw it into a hot skillet with a little bit of extra-virgin oil and cook it (three or four minutes per side for medium-rare), and that’s pretty much all there is to it.
Let it rest five minutes, then slice it across the grain.
Bryan Mayer is the Director of Butchery Education at Fleishers Craft Butchery.