Description

Description
Cut from the shoulder, the flat iron steak is lean but carries good marbling, which makes it a fantastic choice for BBQ cooking or pan searing.

While it won’t match the tenderness of the classic top four steaks (fillet, rib-eye, sirloin, rump), it delivers excellent flavour at great value. Best served pink, with the crucial step of slicing across the grain to keep it tender.

This cut has become one of our top sellers with restaurant customers, and is now available for you to enjoy at home.

Cooking Guide

• Remove from the fridge 30 minutes before cooking.

• Season well with salt and pepper.

• Heat a griddle or pan until very hot.

• Cook for:

  • Rare: 2 minutes each side (45–47°C)

  • Medium Rare: 3 minutes each side (50–52°C)

  • Medium: 4 minutes each side (55–57°C)

• Rest for 5–7 minutes, then slice thinly across the grain before serving.

Recipe Idea: Soy, Garlic & Lime Marinade

Ingredients

• 3 tbsp soy sauce

• 2 garlic cloves, crushed

• Zest and juice of 1 lime

• 1 tbsp olive oil

• 1 TSP brown sugar or honey

• ½ TSP chilli flakes (optional)

Method

1. Mix all ingredients together in a bowl.

2. Place steak in a shallow dish or zip bag, pour over marinade.

3. Leave for at least 30 minutes (or up to 4 hours in the fridge).

4. Cook as per guide above, then slice thinly across the grain.

Serving Suggestion: Serve with fries, grilled corn, or a fresh salad for a light, flavourful meal.