Saturday, 15 June 2013

Flat Iron - Good Meat for a Tenner


Another pop-up gone permanent - this time from Shoreditch to Soho. In short, it's great steak for a tenner, need I say more?

Flat iron has set a trend for this unconventional cut of steak. It was previously called top blade from the shoulder, and because it takes a fair bit of work to remove all the gristly connective tissues, it was never mainstream. But now they know how to do it, turns out it is the second most tender cut of meat, after the tenderloin.

The decor is the East London brick house type, raw with wooden tables for sharing. The seats are fixed to the table, and one needs to straddle onto the seat. It's fine once you're seated, just the mounting was slightly awkward when wearing a short dress. We were greeted by a super smiley waitress and a mug of popcorn. There was only 1 item on the menu on our visit so we needed to choose was sides.

Flat Iron Steak
Mine was perfectly medium rare, overall well rested with just a tiny bit of leaking. Thanks to beautiful marbling, the meat was packed with meat juice, which was oozing from the ruby muscles with the most gentle pressure from the knife. The steak was rich and intense in flavour, not dissimilar to an onglet filet, and also incredibly tender. Without a lump of fat, it's not as heavy as the rib-eye and it was more balanced. I loved it.

Olivia's medium looked quite overdone from where I was sitting, and the Fred's sauce was really quite disgusting. It was a tomato based sauce with kicks from horseradish and mustard grains that sent punches in odd directions. My bernaise sauce was fine. 

Dripping cooked chips and Roast Aubergine
Chips were okay. Roast aubergine was great.

There really is no reason to dislike Flat Iron. The vibe is trendy, steak is delicious, menu is simple, price is dirt cheap, even the queuing system is fine, they take your number and give you those little buzzers like Pizza East and Dishoom Shoreditch, so we were free to pick any bar in the area. It not the regular steakhouse for a romantic date, but perhaps the perfect steak fix on a weekday evening.

17 Beak Street
London
W1F 9RW
Walk-in only

Flat Iron on Urbanspoon
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2 comments:

  1. It was previously called top blade from the shoulder, and because it takes a fair bit of work to remove all the gristly connective tissues, it was never mainstream. But now they know how to do it, turns out it is the second most tender cut of meat, after the tenderloin. best flat iron

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