• Flat Iron Steak
  • Flat Iron Steak
  • Flat Iron Steak
  • Flat Iron Steak
  • Flat Iron Steak
  • Flat Iron Steak
  • Flat Iron Steak

Flat Iron Steak 2 x 180g

£13.50

In stock
  • 2 x 180g steaks in each pack (approx.)

Select pack quantity

We currently have 50 remaining in stock.
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ
  • Suitable for freezing

Product description

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."

Ingredients

Grass-fed, heritage breed beef, slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days for enhanced flavour and tenderness.

Cooking advice

  1. Remove the Flat Iron Steak from the fridge, take off the packaging, and pat dry with kitchen paper. Place on a plate and allow to reach room temperature.
  2. Lightly oil* the steak and season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick pan or cast-iron skillet over high heat until smoking hot.
  4. Place the steak in the dry pan, resisting the urge to move it. Sear for 2 minutes, then flip.
  5. Cook the other side for 2 minutes until a rich, golden crust has formed.
  6. Continue cooking, turning every 30 seconds, for a total of 6–8 minutes, ensuring even caramelisation and a juicy interior.
  7. Remove the steak from the pan and rest for 8 minutes to allow the juices to redistribute.
  8. Slice against the grain for maximum tenderness and serve immediately.

*Choose an oil with a high smoking point and neutral flavour.

Journal

The following have been published on our journal: a detailed guide on How to Cook Flat Iron Steak, Andy Oliver's recipe flat iron steak recipe with chilli jam salad, and George Ryle's flat iron steak recipe with tacos and marrow bone salsa.

Background

Heritage Breed Flat Iron Steak – Bold Flavour, Expertly Butchered
All Swaledale beef comes from heritage breed, grass-fed cattle, raised on independent farms and smallholdings across the wild, rolling landscapes of the Yorkshire Dales. Slow-grown and pasture-raised, these cattle develop exceptional marbling and deep, umami-rich flavour, far superior to commercial beef.

Our Flat Iron Steak is a prized featherblade cut, known for its tender texture and bold, beefy taste. Expertly butchered by hand, it’s ideal for pan-searing, grilling, or cooking over fire. Always Fresh, Never Frozen®, our grass-fed Flat Iron Steak is vacuum-packed and shipped in fully recyclable packaging, ensuring it arrives perfectly insulated and ready to cook. Buy Flat Iron Steak Online Today

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