“My favourite steak” says Jamie Oliver, about the Flat Iron Steak. Need we say more? From theshoulder of the Angus, the Flat Iron has a good amount of marbling and a robust meaty flavour.
If you cut it into steaks, you can’t go wrong, as it will be more forgiving than other cuts if overcooked.
If you feel like a French cuisine treat, it will excel slow cooked as Bourguignon bathed in a Burgundy style Pinot Noir.
Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.
Matangi Flat Iron comes whole, it makes an amazing steak full of flavour but requires a little preparation.
The Flat Iron consists of two flat muscles joined in the middle by a layer of silver skin. Run a sharp knife against that layer of skin to separate the two steaks, then trim any extra fat and silver skin and you will obtain two beautiful steaks ready for a quick sear.
Season with sea salt flakes and let it rest for an hour so the salt can infuse the meat. Baste with olive oil or clarified butter and cook it in a hot cast-iron skillet or on your BBQ grill. It will take 3 to 4 minutes on each side to reach an internal temperature of 45-50°C.
Take it off the heat and let it rest covered with foil for 5 minutes under.
Season to taste and indulge!