![]() It’s partly this simplicity that means service is slick and fast. The menu is simple – no starters, just one pudding, 5 reds, 3 whites, 1 rose. The steaks are served on slate and wood chopping boards, the chips and sides in enamel cups and bowls.Ĭocktails, all £7, are inventive – blood orange Old Fashioned, pomegranate and rose G&T, sloe & strawberry bellini – and they have a Negroni Fountain (Campari, gin, vermouth, citrus) on tap for £9.50. They choose underused cuts of beef that are just as good as popular cuts, but less expensive to buy in. ![]() The beef is sourced from UK farms and butchers, and some from Flat Iron’s own herd, based in Thirsk, North Yorkshire, where the farmer who cares for them – third generation beef farmer Charles Ashbridge – is name-checked on the menu. Peppercorn, bearnaise or Fred’s Sauce (a spicy tomato) are £1. ![]() They have specials – a burger, a 300-day, barley-finished Angus bavette for £16 and a wagyu rib-eye for £19 – but if you want to keep costs down, you can. Sides – very good dripping chips, creamed spinach, special greens (hispi cabbage or purple sprouting broccoli, on our visit) are from £3.Ī roast aubergine side with tomato basil and parmesan is the most expensive side, at £4.50 – but it’s still less money and much more interesting than the single half of a completely plain sweet potato we paid £5 for at Gaucho once. The classic Flat Iron is an £11 featherblade (or flat iron) shoulder cut served with salad. Really though, it’s just affordable, good steak in modern, lively, nicely designed venues.įlat Iron’s thing is inexpensive steak done well. It’s earned itself the moniker of new ‘hipster’ steak place, likely because it doesn’t use plates and it has exposed brick and filament light bulbs as decor. ![]()
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