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I swear I have never had a flatiron steak that tasted this soft, tender and juicy. Somehow my impression of this lean cut of beef has always been that you‘ll need to sacrifice some texture for taste.
BUT I have concluded no steak can withstand the combined charms of Head Chef Dave Pynt, his team and the glowing embers from the restaurant’s huge wood-fired oven and grill. Together, they rendered the otherwise rather tough shoulder cut of flatiron into the most sublime explosion of beefy perfection. Which became even more irresistible with blobs of creamy bone marrow, a sweetish onion sauce, the peppery edge of fresh, crisp watercress.

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