Flat Iron Steak

Flat Iron Steak – Tender, Lean & Packed with Flavour
Flat Iron Steak is exceptionally tender with a bold, beefy flavour that rivals Yorkshire's Finest Prime Steak. Expertly cut from beneath the shoulder blade by our skilled butchery team, this naturally lean and sinew-free steak is perfect for quick cooking, making it a versatile choice for year-round dining.

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."