An under-rated, inexpensive, tasty steak

Steak is a treat these days so enjoy a flat iron steak frites – nice and simple.

  • Cook Time: 10 mins
  • Serves: 3
  • Difficulty: easy
  • Ideal for: midweek meal, weekend meal

What is flat iron steak

Well, for one, it’s a steak that a lot of restaurants now use because of its flavour.

The flat iron is a cut taken from the ‘feather’ muscle which is in the chuck and blade section (shoulder area).

The gristle from the muscle is removed leaving a nicely marbled lean steak.

And because of this marbling, you gain an extremely tender, flavoursome steak.

Flat iron steak is named due to its distinct shape i.e. it apparently looks like an old-fashioned clothes iron.

In the UK it’s also called feather blade steak.

 Cooking tips

  • As it is so lean Flat Iron is best cooked rare or medium-rare.
  • If you’re using a meat thermometer, then when it reaches 43°C and starts to lose the ‘spring with the finger’ test.
  • It’s ready.
  • Let it rest for 5 – 10 mins to allow the juices to reabsorb back into the steak to give a lovely tender juicy steak.
    Keep it simple and serve with potato chips and a dressed salad.

Flat Iron cooking method

  1. Pat dry and bring to room temperature.
  2. Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.
  3. Season the meat just prior to cooking.
  4. Don’t overcrowd the pan.
  5. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when the crust has formed – approx. 4 to 5 minutes on each side for medium rare.
  6. Finish by adding a large knob of butter when frying or on the griddle.
  7. Leave to rest in a warm place for at least 5 – 10 mins before carving.
Flat iron steak frite

Flat iron steak vs. flank steak

They are very different cuts of meat, beginning with the part of the cow from which they come.

The flat iron steak is cut from the shoulder area of the cow.

And the flank steak is cut from the belly muscle, called the flank primal.

They are both full of flavour and tender and both are good for marinating.

But the flank steak is leaner than the flat iron so you get a little more flavour in the flat iron.

Flat iron steak frites

The steak’s rich flavour makes it perfect on its own with salad and frites (I use frozen fries).

And if you slice it and place it over a green salad such as watercress, then not only will it look impressive.

But it is an inexpensive way to enjoy steak.

It’s also a great cut to use for dishes such as: