Beautifully tender and packed with flavour

Don’t deny yourself this delicious grilled flat Iron steak with chimichurri sauce.

SERVES: 4
PREP TIME: 10 min
COOK TIME: 10 min
DIFFICULTY: easy
IDEAL FOR: BBQ, midweek meal, healthy meal

Where does flat iron steak come from

Flat Iron steak is from the chuck or shoulder region.

It’s also known as the feather blade or top blade.

The name flat iron is the American name but is now used a lot here in the UK.

Flavour, texture, fat, tenderness

Flat iron steak is tender with loads of marbling.

And despite coming from the chuck primal it’s not a tough, chewy cut but succulent and tender.

This is because it comes from the top of the shoulder so has less exercise.

Giving us the marbling which is key to its flavour.

Best ways to cook with flat iron

This versatile cut is ideal for slow-cooking in a casserole or simply grilling.

And because of the flat iron shape – taken from its appearance of an old-fashioned flat-iron used to iron clothes.

The uniformed cut and thickness, means you get a lovely even cook.

And the best part about flat iron steak is its value for money.

Flat iron steak and chimichurri

2 ways to cook flat iron steak to perfection

Method: Simple pan fry

This is the way I like to do it.

It’s no fuss and gives you an amazing steak.

Make sure your steak is at room temperature.
Take a heavy frying pan and place over a high heat.
Once the pan is smoking hot, add a little oil and place the seasoned steak in the centre.
Sear the steak on both sides, and turn every couple of minutes. *Do not move the steak once you’ve put it in the pan until it “releases” on its own.
You know the steak is cooked when it just starts to ‘lose the spring with the finger test’, or use a meat thermometer to reach your desired cook.
Remove and rest at room tempurature for at least 10 minutes

Method 2: Pan fry + oven

This method also gives you melt-in-the-mouth results.

But requires slightly more effort.

It’s worth a go to see what method you prefer.

Place a frying pan over a medium heat until very hot — no need to add oil.
Cook each side for approx. 2 mins to sear.
Then take the seared fillet steaks and place them on a baking tray and put in oven for between 5 and 6 mins
Rest your steak for 10 mins and then serve.

Chimichurri sauce and salsa verde

My favourite green sauces.

They elevate any dish and one of my favourites is JW roast chicken with salsa verde.

But for this flat iron I made chimichurri.

It’s got a little heat kick but the freshness is amazing with this flavoursome steak.

And if you don’t like anchovies (used in a salsa verde) then this is the one for you.

However, you don’t actually taste the anchovies in a salsa verde.

All they do is add a depth of flavour – check out the salsa verde recipe here

Flatiron steak with chimichurri recipe — Flatiron steak with chimichurri sauce

Buying your flat iron steak

What to buy?

Ok, so this is something I’m going to be talking a lot more about.

As we stare down the ‘tunnel of gloom’ with climate change…

(Actually, I don’t completely believe that statement. I think there are a lot of positives we should be reading about re-technology developments and the changes in the way we are tackling climate change with farming, buying etc)

… but there is a definite need to look closer at how we farm.

And how we buy our food.

Our family, like many, have reduced our meat intake.

But we haven’t gone vegan because there is a lot more to understand about vegan products and production – not all is good.

We do know intensive farming is a large contributor to the climate.

But we have to watch for how vegetable and grain crops are grown i.e. in a single crop rotation or in monocultures which depletes the soil.

Cows aren’t necessarily bad for the environment

Industrial farming is the problem.

And now we have to learn even more about different sustainable farming methods.

For example; a pasture-raised cow is not the same as a grain-fed cow.

So, we need to start buying all our produce from veggies to meat, with new knowledge.

And yes, it’s a bit more hard work to really understand the good, the and, the ugly.

When it comes to figuring out organic vs free-range vs grass-fed vs pasture-raised, etc

It’s quite frankly a minefield.

And if we’re talking frankly, buying better quality produce that supports the environment rather than destroys it, will cost us more money.

But it’s worth it.

Increasing our knowledge on sustainable farming

I will be spending a bit more time looking into this side of farming.

And what all these different farming methods mean; what we should be looking for when we buy.

Plus, look at some of the latest ways of farming that’s helping tackle climate change.

So watch this space.

Grass-fed vs pasture-raised

But for now, here’s a definition of grass-fed vs pasture-raised.

‘Grass-fed’ means at some point the animal has eaten some grass.

Whereas ‘pasture-fed’ means that all the animal has eaten is grass – no cereals or other non-grass feed.

It’s not that easy at the moment to find pasture-fed/pasture-raised meat.

But there is an association called Pasture for Life that champion the virtues of grass-based farming and meat production.

Keep an eye out for their label ‘Pasture for life’.