Flat Iron is a hugely popular steak house chain with 9 restaurants in London. It’ s original aim was not just to serve excellent steak but to do so at an affordable price. This has apparently succeeded. Flat Iron achieved this by making use of a secondary and long time underrated cut: The Flat Iron cut. It’s well-marbled, juicy and tender if you know how to make it right, and the well experienced team of in-house butchers at the Flat Iron know how to make the best out of it.

What we have ordered: Foremost there’s the Flat Iron steak — juicy, flavoured and tender, ordered and served medium-rare. Secondly, we tried a tender and characterful Sirloin from a locally reared 50-day dry-aged Galloway heifer. 

The Flat Iron - a steak address where you get a lot for your money.

Still no reservations.