Great steak. Great price. No messing about.
Flat iron is one of those cuts that proves you really don’t need to spend a fortune to get a cracking steak on your plate.
Cut from the featherblade, it’s naturally tender, packed with proper beefy flavour and ideally suited to quick, hot cooking. At around 180g per steak, they’re a great size for an easy midweek supper - and particularly good when there’s a pile of skinny fries and a bowl of peppercorn sauce involved.
Get the pan or grill screaming hot, season generously and cook hard and fast, keeping things nice and pink in the middle. Give them a good rest, slice against the grain and get stuck in.
An economical steak that punches well above its price tag.
Stock up, stick a few in the freezer and consider steak frites officially sorted.
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