Flat Iron may not be as popular as rib-eye or tomahawk, but it is, without a doubt, a very high-quality cut of meat, lean (for those who don't like intramuscular fat), boneless and usually quite inexpensive for a nice lunch or dinner. Flat Iron steak definitely "lifts" a light marinade, and of course, so as not to repeat myself, it goes without saying that it is superior in taste if not well-done. The recommended cooking is medium rare, i.e. around 60 °C. Always depending on the specific cut you buy and its thickness. This steak from the heart of the shoulder has a deep, rich meaty flavor that automatically makes it a perfect choice for many different recipes.
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Same-day delivery throughout Attica
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Buy now, pay later with up to 3 interest-free installments
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Cook and win a €10 gift certificate
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Delivery throughout Greece - See if we serve →
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