Steak!

I love a good steak. Which is great because steak restaurants are big in London right now. All sorts of ‘Gaucho’ type restaurants are in vogue, some where they give you a large chunk of hot stone upon which you can literally cook your own piece of beef to your idea of perfection and others where they serve a particular cut, medium rare, or should that be medium raw.

Notwithstanding, the customer service I have experienced in all of these has been little short of excellent. The quality of beef though, perhaps not as great as I’d hoped. Living in Canada as I do, the quality of steak cuisine is very good, from the on-a-budget version at a Denny’s roadside eatery to more upmarket fare, I have rarely been disappointed but for one thing, there is a cut of beef that knocks every other for six no matter how barely it is cooked. It is not often served on our side of the pond and unlike cuts I have now come to regard as inferior, can be had at a lower price. Possibly because your average Canadian consumer has yet to recognise true quality of this ‘butchers cut’. They’ll happily sink their teeth into the much chewier Rib-eye, but offer them the piece of flesh I refer to and like as not they’ll turn their noses up at it.

The piece of meat I refer to is called a ‘Flat iron’ steak and I have yet to eat its peer from any breed of cattle. Cut from the inside of the shoulder blade on a forequarter, this particular bit of muscle has an entirely different texture and flavour to any other. Firstly, texture. A flat iron steak has an almost buttery feel in the mouth, it almost melts, even when almost tartare. The grain of the meat runs longditudinally from end to end, not cross grained as with most other cuts. Properly butchered there will be no tough membranous tissue which sometimes mars the wonderful saliva inducing mellowness of this cut. Next, flavour. Mass market beef can be a bit of a flavour desert, not so the flat iron. It has a more pronounced beefiness combined with it’s splendid texture, a taste that might have you wondering why the hell you’d want to eat any other part of a steer.

The best news of all is that there is a chain of restaurants in London which specialise in this cut, serving it a little too rare for my liking, but the butchery was good and despite the redness of the meat, slipped down a treat. Did I also mention that they’re also not as expensive as most of the ‘Gaucho’ style steak houses? A full flat iron steak will feed two hungry meat lovers, even if I would have liked a little larger portion (and hotter) of their Horseradish sauce. Their creamed spinach too is enough to restore a badly Bluto battered Popeye and put a twinkle in his eye that his paramour, Olive Oyle, could not mistake.

Now I don’t do shout outs like this often, if at all, but if you want to get away from the fancy stuff masquerading as food whilst in the UK’s capital, you could do worse than visit one of the nine (At the time of writing) “Flat Iron” franchises dotted around town. First come first served. Expect to queue. Don’t forget your dessert. (Oh, the calories, the calories!)

Unless of course you have the misfortune to be a vegetarian, or worse still, vegan. Then I am afraid there is no hope for you. You poor thing.

BTW: No one really ‘hates’ vegans, vegetarians or other diet obsessives as claimed in the Grauniad.  The rest of us find the endless proselytising somewhat tiresome, even annoying, but no-one really hates them.  For example, one of my stepdaughters is a ‘fish vegetarian’ (Won’t eat meat but will eat eggs and fish).  Which I find curious but hardly a Casus belli.  To truly hate someone over their chosen diet would be to say that the matter was worth taking seriously.  Chacun a son gout.

2 thoughts on “Steak!”

  1. Hey… We love flat iron… I knew before you got to naming it what it was. We dine on it often… And you can pick up 4 of them for £7, buy two packs for £7, from Morrisons the supermarket. As far as I know no other supermarket offers it and the local Butcher just looked at me as if I was speaking Swahili

    Like

Comments are closed.