Flat Iron Steak


Flavoursome~ Tender~ Grass-Fed

A terrific little steak, if you are trying something a bit more unusual.

The Flat Iron Steak is cut for the Feather Blade, or off the three large joints around the shoulder blade, the others being the roller blade, lean and great for a rendang, and the chuck which sits under the blade bone and has great fat content so perfect for making burgers.

Our butchers will remove the long central connective tissue of the feather blade leaving to well marbled pieces to cut your flat iron steaks with.

We like to cook ours hot and fast

  1. Take your Flat Iron Steak out of the fridge, leave on a plate until it reaches room temperature.
  2. Oil and season with coarse sea salt and cracked black pepper
  3. Heat your pan, or get the bbq as hot as possible
  4. Place your steak onto the heat, try not to turn until it's been there for 2-3 minutes.
  5. Once both sides have had 2-3 minutes and a nice custy edge is starting to form, flip regularly for 7-8 minutes.
  6. Rest for 8-minutes on a wooden board.
  7. Carve into really thin slices across the grain and serve with a tangy Chimmichurri sauce or similar.