Flat Iron Steak
AKA Featherblade - the 'Butler's Steak'
- Hand cut from traditionally matured, grass-fed beef
- Great balance of tenderness and flavour
- Fantastic value - like a sirloin with more 'bite'
Price per kg:
Named for its shape - like an old-fashioned iron - Flat Iron Steak is cut from the shoulder, with good marbling and deep flavour. Enjoy it rare.
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 against the grain to enjoy.
Chefs Tip: Marinade the steak with 1 tsp sugar, 1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped, for 2 hours.
Flat Iron Steaks