I got a GHD hair straightener recently and that has been a lifesaver for me. It's cut my primping time in half;-) They sell this silicone-free polishing serum that works for me really well. You should try it out! ~Polly~ Here is a link that might be useful: GHD Hair Straightener

Beez is right, unless you have a commercial oven or a dedicated salamander, it's not going to get hot enough. If you cook over charcoal on a grill, don't go with Kingsford. Look for all natural lump hardwood charcoal. It gets several hundred degrees hotter than briquettes. And, consider grilling right ON the charcoal. I'm not kidding. By putting the meat directly on the coals you don't get any flare ups. The fat can't get the oxygen it needs to burn. All you have to do is get a good hot natural lump charcoal fire going, then using a hair dryer, blow the layer of ash off the top (this will also help liven the fire) and flop your steak down. When that side is done after about a minute, flip it over. Once you do that, you can clean off any charcoal that is sticking to the first side. Once it's done on both sides, wrap it in heavy foil and leave it rest for 10-15 minutes.

Flat Iron is one of our favorite steaks. Although that gristle that runs through the middle would need long time cooking to become tender, the rest of the steak would be way overdone. We like our steaks quite rare, so we just know that we will be cutting out that middle stripe. We sear it for just a minute or so on each side. It's the perfect petite steak for a sandwich. Slice it about a quarter inch thick on the narrow side and slide the slices onto a sourdough bun and add fixings. Oh, I want one now!

I don't think you can cut flat iron steaks from a typical chuck roast -- that comes from a different section of the chuck. I think they may be sold as a top blade roast or steak. Not really sure, but I think there's only a small amount of the "flat iron steak" meat in each steer. They also go by the name "petite steak" around here. They really are tender and remind me a lot of tenderloin. They are still sort of pricey though unless they go on sale which they don't tend to do very often. I don't know anything about tri-trip roasts. diinohio, please share your favorite marinade. Thanks.