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Flat Iron Steak

Flat Iron Steak

Our traditional cut Flat Iron Steak is the perfect choice for any occasion. It is grassfed, freerange, and locally sourced from Victoria, Australia, ensuring the best quality and freshness. Enjoy a delicious, healthy meal with this 100% natural beef.

200g: 1 person

Freerange, Grassfed, Victorian, Beef

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Cook for 3-4 minutes per side for medium-rare


Ingredients:

1 flat iron steak (about 1 to 1.5 pounds)
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Optional: your favorite steak seasoning or herbs (rosemary, thyme, etc.)
Instructions:

Take the flat iron steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.

Preheat your grill or a heavy skillet (cast iron works well) over high heat. You want it to be very hot.

While the grill or skillet is heating up, season both sides of the steak with salt, pepper, and any optional steak seasoning or herbs you prefer.

Drizzle the olive oil over the steak and rub it in on both sides.

Place the steak on the hot grill or skillet. For medium-rare, cook it for about 3-4 minutes on each side. Adjust the cooking time based on your desired level of doneness (add a minute or two for medium, subtract a minute or two for rare).

Use a meat thermometer to check the internal temperature. For medium-rare, it should be around 130-135°F (55-57°C). Keep in mind that the steak's temperature will rise a few degrees while resting.

Once the steak reaches your preferred doneness, remove it from the heat and let it rest for about 5 minutes. This allows the juices to redistribute and keeps the steak juicy.

After resting, slice the flat iron steak against the grain (the lines you see running through the meat) to ensure tenderness.

Serve your perfectly cooked flat iron steak with your favorite side dishes and enjoy!

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