flat iron steak cooked and topped with Chimichurri sauce

Preparations

Bring Flat Iron steak up to room temperature for at least an hour

Rub Flat Iron steak evenly with salt and pepper

Place a heavy skillet or pan on a medium-high heat and add 2 tablespoons of oil.

Ingredients

Serves 2

Flat Iron Steak
2 tbsp Olive Oil
Salt & Ground Pepper

Flat Iron Steak

What is Flat Iron Steak?

Flat Iron steak — also referred to as the "top blade steak" is cut from the shoulder (or "chuck") of a cow, typically containing lots of intermuscular fat (or 'marbling'), giving it lots and lots of flavour. You may have noticed that its become quite popular in the UK as it's becoming mroe and more known as a fantastic alternative to a tenderloin but at a fraction of the cost. The story goes that it was originally part of the top blade roast, but if you've ever had a top blade roast you'll know that it has a very, very tough bit of connective tissue that runs through the middle of it. At one point butchers decided that they would remove the tough part in the middle, making 2 pieces of meat — one of htem being dubbed the flat iron. The flat iron steak is named so because it supposedly looks like an old-fashioned metal flat iron.

How do you cook Flat Iron Steak?

  1. Place seasoned Flat Iron steak onto the pan

  2. Cook one side for a minute and then turn over.

  3. Keep turning over until you've cooked each side 5 times. This will bring your steak to medium-rare donesness.

  4. Remove Flat Iron Steak from frying pan.

  5. Allow to stand for 5 minutes.

  6. Cut the cooked Flat Iron steak diagonally against the grain into nice, thin strips.

What to serve with Flat Iron Steak?

We recommend serving your flat iron steak with Chimichurri Sauce and homemade fries!

How does it work?

  • Sharing a cow together
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  • 2. SLAUGHTERED & MATURED

    Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.

  • 3. PORTIONED & PACKED

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  • 4. DELIVERED HOME, FREE

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Why Buyacow.uk?

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    No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!

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