the flat iron steak

What is a "flat iron" steak and where did the term originate? One delicious bite of my husband's dish at Agrario recently sent me combing the deep cool lockers of local supermarket meat aisles. Is there really an iron ivolved? Is it cut in some special way? I wasn't sure but in the mean time I paid the higher doller for a two pound cut clearly labeled "flat iron" steak. My - Food Network- search for the term only yielded a few recipes. I had to enter a new region of my foodie favorite site- the scary recipe power search page. Alas, this wouldn't work either because the FN power search forces you to select things like food regions or techniques. None of these allow me to further define "flat iron" steak. Running out of patience and interest I went against all my librarian instincts and googled the following: flat iron steak? I was greated with results from GourmetSleuth, Askthemeatman and Answers.com. Several links deep I read my way into a Washington Post bit that highlights a "cheapskate steak" article describing the "flat iron" steak this way- (and I quote) "Moving from the belly area over to the shoulder is the underestimated flat iron, aka the top blade steak." from Kim O'Donnel. I am hopeful at this point that this cut will prove extra special. Still, it is all in the marinade sometimes. That is a whole new blogpost.