A whole 900g Flat-Iron Steak that is extremely tender, slightly marbled, great for grilling and delivers an intense beef flavour. This cut is considered the second most tender cut and is one not to miss out on.
The flat iron steak is a tender cut that has been cut from the Top Blade removing the internal connective tissue from the whole Top Blade. This beauty of a steak will not require marinating. However, if you do, as always ensure you dry your steak as much as you can, cooking a dry steak on a high heat and cooked at room temperature.
Refrigerate or freeze on receipt. Once placed in the fridge, use within 3-4 days if unopened. Alternatively, freeze and consume before the best before date.
If frozen, allow to defrost in the fridge. Take out the fridge and vacuum bag 30 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood.
Dab the meat with a paper towel to remove any surface blood. Season and cook on a high heat!