Flat Iron Beef
I heard about this “forgotten cut” and I think that once you know about it, you will use it a lot, and when we all do that, the price will go up! But at the moment, £6.50 worth, about 600g would cost over £22 in fillet of beef. And while fillet of beef would be preferable, price dictates for most, and as a result, a flat iron cut wins hands down. My butchers conflict on what it should be called – one says Flat Iron and the other says Hanger steak. So I am confused.
My husband and I tend to have fillet of beef on our birthdays, so I am not suggesting that the flat iron is as much of a treat, but there is something enormously satisfying in its being cooked as you would a fillet, for a third of the price.
I cooked this two ways. The first is to marinade and second was to cook it simply seasoned, and then to make a sauce of madierra (or brandy, port etc) with cream. Both were delicious. I cannot pick a winner. So I give you both.
You could do as we did and take a whole flat iron. Ours weighed 600g though this will of course vary, and cook half one way and half the other.
Because we are trying not to overdo it because our waistlines do not require further lining, we had this just with curly kale or other veg. Of course, dauphinoise potatoes, or any potatoes would be a perfect accompaniment, and would be good for a dinner party. The cut would be a good talking point I think.
1 clove garlic roughly chopped
2 sprigs of thyme, leaves removed from stalk if you like, but not that important
Maldon Seasalt and pepper
juice of quarter of a lemon
About 2 tbsp of olive oil
300g flat iron
1. Put the whole lot in a plastic food bag and leave it to marinade in the fridge for as long as you can.
2. Fry the steak in butter or oil for 3 or 4 minutes on each side.
3. Put it in a hot oven for 4-5 minutes.
4. Leave it to rest while you prepare the veg. A suggestion is at the bottom of the page.
300g flat iron
40mls alcohol – Madierra, port, brandy, sherry
40mls double cream
1. Fry the steak in butter for 3 or 4 minutes on each side.
2. Put it in a hot oven for 4-5 minutes.
3. Set it on a carving board to rest while you make the sauce.
4. Put the used pan with all the remnants, onto the heat.
5. Add the alcohol which will deglaze the pan, thus adding to the flavour of the sauce, and cook the alcohol off for a few seconds, but do not allow it to dry up.
6. Remove from the heat and add the cream.
7. Slice the beef and serve.
Curly Kale is delicious and this is how I like it.
1. Put some olive oil in a wok and when it is hot, add the kale.
2. Toss it around the oil.
3. Add a clove of garlic thinly slice, and some Maldon sea salt.
4. After 30 seconds, add some hot water, then put a lid over it.
5. Keep an eye on it and add more water when you think it might dry out and the leaves catch.
6. Cook like this until it is tender.