Beef Flat Iron Steak
£7.10 – £9.42
Discover Flat Iron Steak from Wiltshire County Fayre
Flat iron steak is a modern cut, taken from the featherblade (or spale bone) shoulder of beef, offering great value and a distinctive flavour. While this cut is slightly tougher than more premium cuts, it’s easy to cook and perfect for marinating, enhancing its rich, beefy taste. You can cook flat iron steak quickly over high heat or slowly, depending on the recipe, making it a versatile choice for various dishes.
Is Flat Iron Steak Tender?
Flat iron steak is fairly tender for a shoulder cut, though it is not as soft as more premium cuts like ribeye. With the right cooking techniques, such as grilling or searing, it can be made deliciously tender and juicy.
How Should Flat Iron Steak Be Cooked?
To achieve the best results, cook flat iron steak over high heat to develop a good crust, or use a slow-cooking method to bring out its tenderness. It is ideal for grilling, pan-frying, or even broiling, depending on your preference.
Is Flat Iron Steak a Good Cut?
Yes, flat iron steak is a fantastic choice for those seeking a flavourful, affordable option. It differs from sirloin or ribeye but is well-loved for its unique taste and texture.
Choose Wiltshire County Fayre’s Flat Iron Steak
Our flat iron steak is sourced from local farms in Wiltshire, Somerset, and the South West, using grass-fed, free-range cattle that enjoy a natural life in the British countryside. By choosing our sustainably sourced meat, you support local farmers and enjoy high-quality, ethically produced beef.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.
Cooking Instructions
Beef Flat Iron Steak Cooking Instructions:
Grill Method:
Preparation: Allow the flat iron steak to reach room temperature by taking it out of the fridge 30 minutes before cooking.
Seasoning: Lightly coat with olive oil and season generously with salt and pepper.
Preheat: Heat a grill or cast-iron skillet over high heat.
Cooking: Cook the steak for 3-4 minutes on each side for medium-rare. The flat iron steak is best served pink in the middle.
Resting: Let the steak rest for 5 minutes under foil.
Serving: Slice thinly against the grain and serve with grilled asparagus and chimichurri sauce.
Oven Method:
Preparation: Preheat your oven to 200°C (180°C fan) or gas mark 6. Bring the steak to room temperature.
Seasoning: Coat the steak with olive oil, salt, and pepper.
Searing: Sear the flat iron steak in an ovenproof skillet for 2-3 minutes per side until browned.
Oven Cooking: Transfer the skillet to the oven and cook for 10-12 minutes for medium-rare.
Resting: Allow the steak to rest for 5 minutes under foil.
Serving: Slice and serve with grilled asparagus and chimichurri.
Storage Instructions
To maintain the quality and freshness of Flat Iron Steak, proper storage is essential. Store the Flat Iron Steak in the refrigerator at a temperature below 40°F (4°C). It is recommended to keep the steak in its original packaging or transfer it to an airtight container or resealable plastic bag to prevent any cross-contamination or exposure to air. Properly stored, the Flat Iron Steak can be refrigerated for up to 3-4 days. If you want to extend its shelf life, you can also freeze the steak. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Frozen Flat Iron Steak can maintain its quality for approximately 6-12 months. When ready to use, thaw the steak in the refrigerator before cooking. It is important to cook thawed steak promptly and follow safe food handling practices for the best taste and safety.
Nutritional Information
Nutiritional information typical values per 100g,
as sold
Energy
156 kCal
Fat
8.6 g
of which saturates
3.8 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
19.6 g
Salt
0 g
Packaging
This pack contains 1 piece.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
Delivery & Collection
Delivery
We use trusted delivery partners to deliver everything you order to mainland addresses in the UK. You can select your preferred delivery date at check-out. Gift messages may also be added and personalised at check-out. For more information, please visit our Delivery & Returns page.
