Flat iron steak

Here's what you get with Flat iron... a steak that's nearly as tender as Fillet and just as delicious.

In fact, it's the second most tender cut of beef there is. And, just like Fillet, there's no fat to trim off either. 

Flat iron is essentially a Featherblade steak, but cut in a different way.

In short, it's steak lover's steak, that's full of flavour. So good in fact, there's even an upmarket London steakhouse chain – that only serves Flat iron steaks. Unsurprisingly, it's called Flat iron.

Cook it just as you would a prime steak. The only difference being you shouldn't go beyond Medium-rare or it'll get tough. Serve cut into thin slices against the grain.