Flat iron steak comes from the shoulder blade, cut and trimmed to remove the tough central sinew that usually makes this area chewy — what’s left is a surprisingly tender, richly flavoured steak at a fraction of the price of the prime cuts. It’s one of those cuts that punches well above its price point once you know how to treat it.
How to cook it
Flat iron rewards the same treatment as a good rump or sirloin — a hot pan or grill, a firm sear on both sides, and a rest before slicing. Because it’s a relatively thin, even cut, it cooks quickly, so keep a close eye on it once it hits the heat; medium-rare to medium is where it’s at its most tender. Slicing against the grain afterwards makes a genuine difference to how tender it eats, so take a moment to look at the direction of the fibres before you cut.
Its flavour holds up well to a simple char-grill with just salt and pepper, but it also takes a marinade beautifully if you want to build extra flavour in ahead of time. It’s a great option for the barbecue when you want something that eats like a more expensive steak without the price tag.
Whether you’re feeding the family on a budget or just want a genuinely good steak without splashing out, our flat iron steak is cut fresh in-house and ready for the grill.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Season the steak with salt and pepper and bring to room temperature. 2. Sear in a hot pan or on the grill for 3-4 minutes each side for medium-rare. 3. Rest for 5 minutes, then slice thinly against the grain. 4. While it rests, blend parsley, garlic, red wine vinegar, olive oil, chilli flakes and a pinch of salt into a rough chimichurri. 5. Spoon the chimichurri generously over the sliced steak to serve. |
$42.99
