Flat iron isn't a common cut - but we love it. It's the rectangle of steak cut along the top of a piece of blade and is lean and tender. A simple marinade of minced garlic, chopped rosemary, seasoning, balsamic vinegar and olive oil enhances the steaks' flavour.
Beef, rosemary, garlic, balsamic vinegar, extra virgin olive oil, salt, pepper.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Suitable for freezing. If frozen, defrost before cooking.

Preheat an oiled barbecue, hot plate or heavy, non-stick frying pan to high, drain off the excess marinade and sear the meat for three to four minutes a side or until cooked to your liking (rare is best for this cut). Allow to rest, covered in foil, for five minutes then slice across the grain to serve.

Defrost information: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and cook within two hours of beginning the defrosting process. 

Slice across the grain and serve over or under a rocket and parmesan salad for a version of the Italian classic, tagliata di manzo, with some potatoes roasted in olive oil on the side.