Flat Iron Steaks (Featherblade) (2x 227g)

A modern steak cut, a Flat Iron Steak is now very common on restaurant menus. Cut from the Spall bone or Featherblade, our Flat Iron Steaks are matured in-house for a minimum of 28 days. This steak is best cooked medium.

Remove all packaging and rest the meat at room temperature for at least 15 minutes. Season the steak with olive oil, salt and pepper and place in a hot griddle on a medium/high heat. Cook 3 to 4 minutes per side depending on the thickness of the steak. A hot griddle is crucial to cook the steak rapidly and maintain its tender texture. Wrap the steak in tinfloil and rest for a couple of minutes before serving.

100% Beef

Typical Nutritional Values