Flat Iron Steak - Rich in Flavour

Flat Iron steak is a great-value cut of beef – it’s comparable to sirloin in terms of tenderness, but costs a fraction of the price. This is a lean steak, so best results will be obtained by cooking it rare or medium-rare. Flat Iron steak is best grilled or pan-fried quickly. Pre-heat your pan over a high-medium heat, brush the steak with oil and place in the pan. As a rough guide, the steak will take about two minutes per side if you want it rare, and three to three and a half minutes per side if you prefer it medium-rare. Always let the steak rest for a few minutes before serving.

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

Flat Iron Steak - 440g

Flat Iron Steak - 220g

Flat Iron Steak - Pack of 4 x 220g