Beef Flat Iron Steak
Beef Flat Iron Steak
All prices shown per pack (454g)
2 steaks per pack, 227g per steak
Flat Iron steak is very much a steak for those in the know.
Taken from the shoulder of the beef carcass, flat iron is a steak that's deservedly growing in popularity. Also known as chuck steak or blade steak, it shares the depth of flavour associated with the prized beef fore-rib, its neighbouring cut. At Healthy Halal we believe our grass fed flat iron steak is a bit of a hidden gem – well marbled for juicy eating, it's distinctive and inexpensive. A real steak lover's steak.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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5 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 196 Kcal/ 815 kJ. Fat 13.1g, of which saturates 5.2g. Protein 19.4g, Salt 0.15g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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To cook your organic flat iron steak to juicy perfection, aim for rare or medium rare. Fry for just a minute or two each side on a shimmering-hot griddle then allow it to rest in foil for five minutes. During this time the residual heat will continue to cook the meat to pink perfection and the juices will be evenly distributed. For added flavour, gently score the surface of the flat iron and marinade (ideally overnight) in flavours of your choice: we love classic Worcestershire sauce, Dijon mustard, fruity olive oil and green herbs. Spice lovers could try smoked chipotle, garlic, lime juice and olive oil. Fry your steak as usual – it'll be sticky, crunchy and crusty on the outside and juicy inside.
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Named, because of it's distinct shape, the Flat Iron is a cut taken from the 'feather' muscle which is in the chuck and blade section. Gristle from the muscle is removed leaving nicely marbled lean steak.