Flat Iron Steak
The Flat Iron otherwise known as blade steak (supposedly named this because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape and comes from the shoulder area of the animal. Traditionally it’s always been a cut that has been trimmed up for stewing steak or mince due to the impossibly tough line of gristle running through the centre. However over the years us clever butchers have come up with a way of cutting the flat iron steak so it skims over this gristle, meaning the grain is running in the opposite direction to traditional steaks and gives the cut it’s characteristic flat appearance.
This is a steak rich in flavour and lends it’s self to a quick, hot sear and best served rare, anything above medium and you will not be doing this steak justice! You can of course slowly braise this cut for a lovely tender result too but the recent trend is for eating this cut rare! Try it for yourself and you’ll see why!
1 large flat iron steak (12oz)
1 tbsp olive oil
1 tsp chilli flakes
1 crushed garlic clove
a few sprigs rosemary finely chopped
- add all the spices, herbs and garlic to a small bowl, along with the oil
- pre-heat the grill to the highest setting
- dress your steak with the marinade and season with salt and pepper
- pop under the hot grill and cook for around 4 minutes each side.
- leave to rest for 4 minutes then slice and serve with your choice of seasonal veg and potatoes!
Comments are closed