Flat Iron (Shoreditch)

• The steak of the day with a side salad
• Menu is limited but everything was perfectly executed and well priced
• The flat iron is a very flavorful piece of meat but not particularly tender
• His steak was perfectly cooked with a little pink blush and surprisingly soft as well
• The waiter commented that they manage to produce tender flat irons that are cooked almost well done because they are brined for 24 hours
• The steaks are served thinly sliced against the grain which also helps with respect to tenderness
• The steaks came with zingy green salads of land cress dressed with a tasty mustard laced vinaigrette
• I had the bearnaise sauce which was redolent with lots of tarragon
• My companion had the horseradish cream which was pleasant too
• Creme fraiche mixed with horseradish
• I wouldn't order our other side of roast aubergine with tomato and mozarella again
• If we hadn't bothered with the bland aubergine side a lovely steak dinner would have been just shy of fifty quid including wine and service which is a great deal
• 10 that comes with a side dish (vegetable)
• The quality was alright not as juicy

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