Flat Iron Steaks, Pack of 2 (400g)

Our flat iron steak is increasingly popular due to its presence on menus in top restaurants. It’s taken from the muscle, which is in the chuck and blade section of the beef, and cut with the grain, so while it’s not renowned for its tenderness, it’s brimming with rich flavours. We recommend cooking it rare or medium-rare in a frying pan and keeping it simple with an oil, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If you salt the steak an hour before, this will draw moisture out and gradually the salt will sink back in, seasoning the steak from the inside out. If you don’t have