Flat Iron Steak
Tender, Lean and Full of Character
Flat Iron Steak is exceptionally tender, with a bold, savoury depth that rivals Yorkshire's Finest Prime Steak. Expertly cut from beneath the shoulder blade by our skilled butchery team, this naturally lean steak is carefully prepared to remove the sinew that runs through the whole muscle.
Perfect for quick cooking, flat iron is a versatile cut that works brilliantly all year round. Cook it hard and fast, then serve pink and slice against the grain for the best eating experience.
Culinary Inspiration from Chef Val Warner
"Flat Iron Steak is, like featherblade steak, a well-marbled, easy-to-cook, tender, and giving cut. It is super tasty and at its optimum when eaten medium-rare at 53°C, though medium (54–55°C) delivers joy too.
Sliced and served with porcini mushrooms, in either a creamy or non-creamy variation, makes for a memorable yet simple dish.
So too, scattered with toasted pine nuts and hard-fried artichokes, finished with a lick of oil and lemon, it is delicious.
Or perhaps nothing more complicated than a tomato salad and good bread.
Alternatively, salmoriglio, aka Sicilian lemon sauce - made by adding pounded fresh marjoram or oregano to lemon juice, olive oil, a few chilli flakes, and garlic crushed with coarse sea salt in a mortar - makes for a most invigorating lunch when served with crispy fried potatoes, fresh rosemary, and more garlic.
Braised gently with peppers and onions, then finished with a little sherry vinegar and toasted almonds, shows off this great steak as inspiration beyond simply searing."
Tender, Lean and Full of Character
Flat Iron Steak is exceptionally tender, with a bold, savoury depth that rivals Yorkshire's Finest Prime Steak. Expertly cut from beneath the shoulder blade by our skilled butchery team, this naturally lean steak is carefully prepared to remove the sinew that runs through the whole muscle.
Perfect for quick cooking, flat iron is a versatile cut that works brilliantly all year round. Cook it hard and fast, then serve pink and slice against the grain for the best eating experience.
Culinary Inspiration from Chef Val Warner
"Flat Iron Steak is, like featherblade steak, a well-marbled, easy-to-cook, tender, and giving cut. It is super tasty and at its optimum when eaten medium-rare at 53°C, though medium (54–55°C) delivers joy too.
Sliced and served with porcini mushrooms, in either a creamy or non-creamy variation, makes for a memorable yet simple dish.
So too, scattered with toasted pine nuts and hard-fried artichokes, finished with a lick of oil and lemon, it is delicious.
Or perhaps nothing more complicated than a tomato salad and good bread.
Alternatively, salmoriglio, aka Sicilian lemon sauce - made by adding pounded fresh marjoram or oregano to lemon juice, olive oil, a few chilli flakes, and garlic crushed with coarse sea salt in a mortar - makes for a most invigorating lunch when served with crispy fried potatoes, fresh rosemary, and more garlic.
Braised gently with peppers and onions, then finished with a little sherry vinegar and toasted almonds, shows off this great steak as inspiration beyond simply searing."
Description
Tender, Lean and Full of Character
Flat Iron Steak is exceptionally tender, with a bold, savoury depth that rivals Yorkshire's Finest Prime Steak. Expertly cut from beneath the shoulder blade by our skilled butchery team, this naturally lean steak is carefully prepared to remove the sinew that runs through the whole muscle.
Perfect for quick cooking, flat iron is a versatile cut that works brilliantly all year round. Cook it hard and fast, then serve pink and slice against the grain for the best eating experience.
Culinary Inspiration from Chef Val Warner
"Flat Iron Steak is, like featherblade steak, a well-marbled, easy-to-cook, tender, and giving cut. It is super tasty and at its optimum when eaten medium-rare at 53°C, though medium (54–55°C) delivers joy too.
Sliced and served with porcini mushrooms, in either a creamy or non-creamy variation, makes for a memorable yet simple dish.
So too, scattered with toasted pine nuts and hard-fried artichokes, finished with a lick of oil and lemon, it is delicious.
Or perhaps nothing more complicated than a tomato salad and good bread.
Alternatively, salmoriglio, aka Sicilian lemon sauce - made by adding pounded fresh marjoram or oregano to lemon juice, olive oil, a few chilli flakes, and garlic crushed with coarse sea salt in a mortar - makes for a most invigorating lunch when served with crispy fried potatoes, fresh rosemary, and more garlic.
Braised gently with peppers and onions, then finished with a little sherry vinegar and toasted almonds, shows off this great steak as inspiration beyond simply searing."
