Flat Iron Steaks
Also known as the featherblade
- Traditionally matured, grass-fed British beef
- Delicious balance of tenderness and flavour
- Generously marbled
- Code: GRB1586
- Individually Wrapped
- Price per kg:
- Item weight:
- Servings:
Origin: | UK |
Produced: | UK |
Welfare: | Grass-fed |
Accreditation: | Naturally reared |
With generous marbling and deep flavour, we suggest serving Flat Iron Steaks rare with griddled asparagus and crumbled blue cheese.
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.
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
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