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 - as long as you cut it across the grain! 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 100G (RAW)PER SMALL SERVE
ENERGY654.6kj1142.3kj
PROTEIN11g19.2g
FAT TOTAL10.6g18.5g
- SATURATED2.1g3.6g
CARBS1.6g2.7g
- SUGARS0.8g1.4g
SODIUM879.9mg1535.4mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

PLEASE NOTE: this product is raw and should be fully cooked before consumption.

TO COOK: Suitable for freezing. 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 3-4 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: may be defrosted overnight in the fridge. Once defrosted, keep refrigerated and cook within 48 hours.

 

 

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 roast kipfler potatoes with rosemary and sea salt on the side.