An ode to Flat Iron

An ode to Flat Iron

Named after that famous building in New York (the muscle it comes from is similarly wedge-shaped), the flat iron has lots of flavour and a tenderness not often found outside of the ‘prime cuts’. Yes, there’s a bit more ‘chew’ than a fillet and it’s skinnier than a proper ribeye, but we love it.

We usually like our steaks naked, or perhaps with a classic sauce, but flat iron gets on well with punchier flavours so we’re now serving it with spice-roasted tomatoes and rose harissa yoghurt. Or you can opt for it simple style with béarnaise on our lunch and Early Bird set menus – 2 courses for £15 and 3 courses for £18.

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