Name of Cut: Flat Iron Steak
Cut Details: Two steaks per package, ~1" thick. Package weighs ~400g. Very tender, nicely marbled, from the shoulder.
Best For: Quick, high-heat cooking — great for pan-searing, grilling, or slicing thin for fajitas or salads.
🍳 Quick & Easy — Cast Iron Flat Iron Steak
Serves: 2
Prep Time: 5 min | Cook Time: 10 min
Ingredients:
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2 flat iron steaks (~400g)
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1 tbsp olive oil
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Salt and freshly ground pepper
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1 tsp garlic powder or Montreal steak spice
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Optional: compound butter or chimichurri for serving
Instructions:
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Let steaks come to room temp (20–30 min).
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Season well with salt, pepper, and garlic powder.
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Heat cast iron pan over medium-high. Add oil.
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Sear steaks 3–4 min per side, depending on thickness.
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Internal temp should reach 125°F (rare) to 130°F (med-rare).
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Rest 5 min, then slice across the grain to serve.
🍷 Slow & Savoury — Marinated Flat Iron with Roasted Veg
Serves: 2
Prep Time: 10 min (plus 4 hr marinate) | Cook Time: 20–25 min
Ingredients:
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2 flat iron steaks
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2 tbsp balsamic vinegar
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1 tbsp olive oil
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1 tsp Dijon mustard
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1 garlic clove, minced
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Salt and pepper
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Optional: 2 cups seasonal root veg or squash for roasting
Instructions:
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Mix vinegar, oil, mustard, and garlic. Marinate steaks 4–8 hrs.
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Preheat oven to 400°F. Roast vegetables with olive oil and salt for 25–30 min.
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Remove steaks from marinade, pat dry. Grill or pan-sear 3–4 min per side.
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Rest 5 min, slice thinly across grain. Serve with roast veg and drizzle with any remaining marinade.
🐄 Grass-fed Tip: Flat iron steak is naturally tender, but still benefits from being sliced across the grain. Avoid overcooking — medium-rare is best for this cut.