600g Full Flat Iron – 600g Full Slab

This exceptional steak has only recently gained status as a delicious quick cooking steak. In the past this steak, from the featherblade, would have found its way into a traditional steak pie, casseroles and mince. However, it's popularity is well worthy as the flat iron delivers an exceptionally full flavoured steak and it is incredibly tender. Delicious fried or on the BBQ then cut into thin slices for a steak sandwich. It is a very economical steak and if described with one word AWESOME!

Suitable for freezing.

Best served rare or at most medium. Every steak has different qualities and properties which have to be considered when cooking. To cook a steak: 1. Allow your steak to come to room temperature. If your steak has been vacuum packed, open to allow it to 'bloom' prior to cooking. 2. Preheat your pan or grill. When pan-frying place a little oil and sea-salt in the pan. Then place steak into the hot pan. Ensure the pan is hot, if not it can cause toughness. 3. Fry your steak for the required time so it is cooked to your liking. RARE: 2 minutes per side, 6 minutes rest. MEDIUM: 3 minutes per side, 4 minutes rest. WELL DONE: 4 minutes per side, 1-2 minutes rest.

100% Scotch Beef.

Typical Values per 100g Energy 814kJ / 195kcal Fats 13.1g of which saturates 5.8g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 19.4g Salt 0.14g