Well renowned for its affordable steaks, luxurious atmosphere and generous perks, Flat Iron has made its mark in Manchester, serving juicy cuts and scrumptious sides since last summer. Only a truly special chain can boast a £14 steak, free popcorn starter and ice cream dessert, and great quality ingredients alongside affordability. With such raving reviews and queues out the door, we had to check it out for ourselves.
On any day of the week, one peek into Flat Iron reveals fully booked tables and a bustling atmosphere, as was the case on Thursday evening as we walked in. However, once inside, the dim lighting, sizzling sounds and dark furniture create a calming atmosphere, where there is no feeling of rush and you can hear every word at your table. We began the meal with a glass of red wine, as any steak dinner requests, and enjoyed the complimentary popcorn, which is cooked in leftover beef tallow, a sustainable and tasty move.
In the name of balance, we ordered both the classic Flat Iron steak and the wagyu bavette cut, to see what the difference in cuts would reveal. Paired with a variety of sides and sauces, we were all set for a sumptuous meal.
The Flat Iron steak is the titular star of the restaurant, enticing customers with its accessibility, both in price and ease of order, followed simply by “And how would you like that cooked?”, to which we recommend medium rare. However, a lower price ultimately brings a compromise on size and quality. The steak arrives rather small, and somewhat chewier than expected, especially in the rarer areas.
That said, the flavour cannot be argued with and for just £14, it is the perfect centre for the meal when enjoyed alongside the sides and sauces. Both the creamy bearnaise and the feisty peppercorn sauces pair perfectly with the steak, with the only downside being that we wished there was more in the little pot for £1.50.
Incomparable with the former, the Wagyu steak was truly a step up. The bavette cut comes from the abdomen of the cow and provides a rich chewiness. It is a larger cut and forms a darker crust, almost crispy; encasing soft, tender meat that is packed with flavour. Seasoned well enough that it almost doesn’t need the sauce, it pairs well with both flavours, and while certainly more expensive, at £23, it is worth every penny, for a taste of Wagyu.
Perhaps unfairly named, the side dishes at Flat Iron deserve the main spotlight. While there are just a handful available, each is crafted to perfection, providing carbs, comfort and explosions of flavour in one fell swoop. The roast aubergine (£4.70) is essentially a melanzane parmigiana, layered with tomato, basil and mozzarella; it is a charred and cheesy bake that leaves you wanting more. For vegetarians who feel left out, at this stage, this side is available to order as a main, for just £9.
Similarly, the crispy bone marrow garlic mash (£4.50) is as much of a mouthful as its name, with all of the fatty, garlicky flavours blending together into a delightfully smooth and comforting dish. The crispy bone marrow adds a pleasant complexity to the texture and, topped with garlic butter, there is a kick to the meaty taste.
The truffled macaroni cheese (£5.70) is a must. Crispy and cheesy, it has a well-balanced texture, while the truffle adds depth without overpowering.
If there is one side that marries perfectly with a steak, it is creamed spinach (£4). Deceivingly complex in taste, it is creamy, refreshing and packed with flavour, thanks to the performance of the hidden parmesan. Trust us, this green side is an appreciated addition to each bite of the steak, offsetting the heaviness of all the meaty, carb-filled dishes.
For those impartial to red wine, or looking for something a bit more fun, there is a range of cocktails available, with funky twists on the classics. For us, that meant Tony’s Margarita, with a hibiscus infusion, and a Passionfruit Collins. Both were fruity and refreshing, a welcome contrast to the decadent meal. There are also a couple of non-alcoholic house fizzes for those looking for a fruity tipple without the booze.
Speaking of a refreshing end to the meal, all customers at Flat Iron are handed a small meat cleaver token with their receipt, which can be exchanged for a Tahitian vanilla, brown butter soft serve ice cream, or kept as a memento of the meal, if you’re sentimental like that. A delightful end to the night, and a comforting companion on the walk back to the bus stop, even in freezing temperatures.
Flat Iron is open every day; 12 p.m.-10 p.m. on Sundays-Tuesdays, 12 p.m.-10:30 p.m. Wednesdays and Thursdays, and 12 p.m.-11 p.m. on Fridays and Saturdays.
