It has a deep, rich flavor that is best cooked to medium rare.
An innovative cutting technique was developed and resulted in a steak in the shape of an old-fashioned Flat Iron. Slow grown and free to roam on the swath of green hills and valleys the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Flat iron steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.This economical cut started out as an effort to salvage a shoulder cut (the Blade Roast) that was very flavorful and tender, but had a band of heavy connective tissue running through its center. * All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Or perhaps nothing more complicated than a tomato salad and good bread.Īlternatively, salmoriglio aka Sicilian lemon sauce - made by adding pounded fresh marjoram or oregano to lemon juice, olive oil, a few chilli flakes and garlic crushed with coarse sea salt in a mortar - makes for a most invigorating lunch when served up with crispy fried potatoes with fresh rosemary and more garlic.īraised gently with a peppers and onions and finished with a little sherry vinegar and toasted almonds shows off this great steak as inspiration to simply searing." So too scattered with toasted pine nuts and hard-fried artichokes with a lick of oil and lemon and it is delicious.
Sliced and served up with porcini mushrooms in creamy or non-creamy variation is a memorable yet simple dish to prepare. It is super tasty and at its optimum when eaten medium-rare at 53☌. "Flat iron steak is, similarly to featherblade, a well-marbled, easy-to-cook, tender and giving cut. Cut from beneath the shoulder blade of the beast by our skilled butchery team, it is naturally lean, sinew-free and perfect to cook year-round. Flat iron steak is tender and boasts flavour to match the prime steaks.
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