* All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Or perhaps nothing more complicated than a tomato salad and good bread.Īlternatively, salmoriglio aka Sicilian lemon sauce - made by adding pounded fresh marjoram or oregano to lemon juice, olive oil, a few chilli flakes and garlic crushed with coarse sea salt in a mortar - makes for a most invigorating lunch when served up with crispy fried potatoes with fresh rosemary and more garlic.īraised gently with a peppers and onions and finished with a little sherry vinegar and toasted almonds shows off this great steak as inspiration to simply searing.'

So too scattered with toasted pine nuts and hard-fried artichokes with a lick of oil and lemon and it is delicious. Sliced and served up with porcini mushrooms in creamy or non-creamy variation is a memorable yet simple dish to prepare. It is super tasty and at its optimum when eaten medium-rare at 53☌. 'Flat iron steak is, similarly to featherblade, a well-marbled, easy-to-cook, tender and giving cut. Cut from beneath the shoulder blade of the beast by our skilled butchery team, it is naturally lean, sinew-free and perfect to cook year-round.

Flat iron steak is tender and boasts flavour to match the prime steaks.

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