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Flat Iron Steaks

Also known as the featherblade

£6.50
Weight: 180g (Serves 1)
-1 +1

These tender, grass-fed, British steaks are flavoursome on their own, but delicious in a tasty marinade and cooked to medium-rare. Serve with sautéed wild mushrooms and a touch of garlic for a restaurant-quality meal.

Cooking Instructions:
 

Cooking guidelines from defrosted: 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: 1 - 2½ 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 thegrain to enjoy.

Chefs tip: marinade the steak with 1 tsp sugar, 1 tsp soya sauce, 1 chilli and ½ clove of garlic, finely chopped, for 2 hours.

Cooking appliances vary in performance, these are guidelines only.

Nutritional Information
 
(Typical per 100g)


Flat Iron Steaks

  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.12g

Storage
 

Frozen-iconFrozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours

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