Then take the seared fillet steaks and place them on a baking tray and put in oven for between 5 and 6 mins.Place a frying pan over a medium heat until very hot - no need to add oil.It’s worth a go to see what method you prefer. This method also gives you melt-in-the-mouth results. Remove and rest at room tempurature for at least 10 minutes.You know the steak is cooked when it just starts to ‘lose the spring with the finger test’, or use a meat thermometer to reach your desired cook.*Do not move the steak once you’ve put it in the pan until it “releases” on its own. Sear the steak on both sides, and turn every couple of minutes.Once the pan is smoking hot, add a little oil and place the seasoned steak in the centre.Take a heavy frying pan and place over a high heat.Make sure your steak is at room temperature.It’s no fuss and gives you an amazing steak.
Flat iron steak and chimichurri 2 ways to cook flat iron steak to perfection Method: Simple pan fry The uniformed cut and thickness, means you get a lovely even cook.Īnd the best part about flat iron steak is its value for money. This versatile cut is ideal for slow-cooking in a casserole or simply grilling.Īnd because of the flat iron shape – taken from its appearance of an old-fashioned flat-iron used to iron clothes. Giving us the marbling which is key to its flavour. This is because it comes from the top of the shoulder so has less exercise. Flavour, texture, fat, tendernessįlat iron steak is tender with loads of marbling.Īnd despite coming from the chuck primal it’s not a tough, chewy cut but succulent and tender. The name flat iron is the American name but is now used a lot here in the UK. It’s also known as the feather blade or top blade. IDEAL FOR: BBQ, midweek meal, healthy mealįlat Iron steak is from the chuck or shoulder region.Jump to Recipe Print Recipe Beautifully tender and packed with flavourĭon’t deny yourself this delicious grilled flat Iron steak with chimichurri sauce.
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