4x Flat Iron Steaks

A rewarding steak perfect for any night of the week

Availability: In stock

Regular Price: £22.00

Special Price: £19.00

CODE: D1975
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Chef’s Top Tip
These speciality steaks are best enjoyed rare or medium-rare. For more information on how these steaks are cut and how to cook them, click here.

Named for their shape - like an old-fashioned clothes iron which was heated in the fire, Flat Iron Steak used to be referred to as ‘butler’s steak’. While the lord of the manor would have eaten fillet or sirloin, the not-so-posh but still very tender flat iron would have been reserved for only the most elite servants of the household. Also known as featherblade steak, flat iron is cut from the shoulder, so has good marbling, a firm bite and deep flavour.

To find out about the story behind these steaks, click here.
  • A great value steak cut that provides a good balance of tenderness and flavour
  • Hand cut from traditionally matured, UK grass-fed beef
  • Really juicy – eats like a sirloin but with a firmer, more rustic bite
  • Ideal for those who like their steak rare to medium rare
Box Contains:

    • 4 Flat Iron Steaks, 180g each

SAVE £3.00
cooked flat iron steak sliced with vegetables in dish raw flat iron steaks on paper cooked flat iron steaks
  • cooked flat iron steak sliced with vegetables in dish
  • raw flat iron steaks on paper
  • cooked flat iron steaks
Supplied frozen: Store at <-18ºC
Once defrosted store between 0 - 5ºC - Use within 24 hours
Nutritional Values: Typical per 100g. Energy 757kJ / 181kcal, Fat 8.0g of which saturates 3.0g, Carbohydrate 0g of which sugars 0g, Protein 20g, Salt 0.125g.
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over.
Place the steaks into the pan and cook for
Rare 1 minute per side
Medium Rare 1½ - 2 minutes per side
turning the steak only once. Remove the steak from the pan and place on a rack.
Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly across the grain of the meat before serving.

Chefs Tip
Marinate the steak for two hours with 1 tsp sugar, 1 tsp soy sauce, 1 fresh chilli and ½ clove of garlic, finely chopped.

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