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

Flat Iron Steak 2 x 180g


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

Select pack quantity

We currently have 35 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Flat iron steak* is tender and boasts a flavour that matches Yorkshire's Finest Prime Steak. Cut from beneath the shoulder blade by our skilled butchery team, it is naturally lean, sinew-free, and perfect for cooking** year-round.

Chef Val Warner inspires:
"Flat iron steak is, similarly to 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. 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 crispy 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."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Flat Iron Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**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.


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.

Cooking advice

  1. Take steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak 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 steak 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

Customer reviews

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