This is a stunning steak taken from the shoulder, also known as the butchers secret. Probably the most tender steaks after the fillet, well marbelled, full of flavour and juicyness. This is a wonderful option of a steak that is just a little different.
Taste: Rich, juicy and flavoursome.
Tenderness: 8/9 need we say more.
Texture: Carves like butter and texture that is consistent every time... amazing.
How to cook a Flat Iron Steak?
Leave the meat out to come to room temperature for a couple of hours, covered over. Cook in hot oil in a large pant over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut diagonally across the grain into thin strips. Either way it 's going to be an amazing experience.
Serves: 2 x 225g or 2 x 150g steaks
Maturity: Minimum 40 days
Breed: Aberdeen Angus/Hereford
Delivered: Frozen 'Locking in the Freshness'