• Flat Iron Steak
  • Flat Iron Steak
  • perfectly cooked medium rare flat iron steak - thinly sliced ready to eat
  • Flat Iron Steak

Flat Iron Steak

In stock


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

Select pack quantity

We currently have 36 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Flat Iron, a tender steak that boasts flavour to match the prime steaks. Cut from beneath the shoulder blade of the beast by our skilled butchery team, it is naturally lean, sinew-free and perfect to cook year-round.

Val Warner inspires:
Flat Iron steak is, similarly to Featherblade, 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. Medium would also deliver joy 54-55°C.

Sliced and served up with porcini mushrooms in creamy or non-creamy variation is a memorable yet simple dish to prepare.

So too scattered with toasted pine nuts and hard-fried artichokes with a lick of oil and lemon and 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 up with crisply fried potatoes with fresh rosemary and more garlic.

Braised gently with a peppers and onions and finished with a little sherry vinegar and toasted almonds shows off this great steak as inspiration to simply searing.


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


  1. Take Flat Iron steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the Flat Irons to the dry pan resisting the urge to move them and turn after 2 minutes
  5. Once other side has cooked for 2 minutes, a rich golden crust should have formed. Turn every 30 seconds or so for a total cooking time of approx. 6-8 minutes
  6. Remove from pan and rest for 8 minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour

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