Steak 1 item
Flat Iron SteakGluten-freeThe restaurant's signature cut — a tender, flavourful flat iron sourced from the Flat Iron Herd and partner British and Irish farms. 325 kcal.
£15.00
Flat Iron built its reputation on a single idea: serve one exceptional cut of beef, done brilliantly, at a price anyone can afford. Founded in Soho in 2012, the group now spans more than 25 sites across London and the UK, practising whole-carcass butchery and working directly with small British and Irish farms — including its own Flat Iron Herd in Thirsk, Yorkshire.
Signature items
The signature cut the restaurant is named after
Grass-fed New Zealand Wagyu — the cut changes daily. Ask your server what's on.
£24.00All calorie counts are from the Flat Iron menu. Sauces and sides add additional calories.
| Dish | Calories | Price |
|---|---|---|
| Flat Iron Steak | 325 kcal | £15.00 |
| Smashed Onion Double Cheeseburger | 796 kcal | £14.00 |
| 35 Day Aged Ribeye | 416 kcal | £20.00 |
| Wagyu Steak of the Day | 446–694 kcal | £24.00 |
| Roast Aubergine (main) | 420 kcal | £9.00 |
| Beef Dripping Chips | 490 kcal | £4.50 |
| Creamed Spinach | 425 kcal | £4.50 |
| Crispy Bone Marrow Garlic Mash | 543 kcal | £5.00 |
| Truffled Macaroni Cheese | 525 kcal | £5.50 |
| Green Salad | 210 kcal | £3.50 |
Like-for-like comparison of entry-level steak prices at leading UK steakhouse brands.
| Category | Flat Iron | Hawksmoor | Gaucho | Miller & Carter |
|---|---|---|---|---|
| Entry-level / signature steak | £15.00 | ~£30.00 | ~£28.00 | ~£25.00 |
| Premium steak (ribeye / wagyu) | £20–£24 | ~£50+ | ~£45+ | ~£35+ |
| Sides | £3.50–£5.50 | ~£5–£8 | ~£5–£8 | ~£4–£7 |
| Cocktails | £9.00 | ~£12–£15 | ~£13–£16 | ~£9–£12 |
Flat Iron opened its first restaurant on Beak Street in Soho in 2012, with a mission to make genuinely great steak affordable. Founders Charlie Carroll and Andre Blais focused on the flat iron — a cut from the shoulder blade that had been largely overlooked by the industry — and built an entire restaurant concept around it. By practising whole-carcass butchery and working directly with small farms, they were able to keep quality high and prices low.
In 2012 the group established its own cattle herd in Thirsk, Yorkshire, in partnership with third-generation farmer Charles Ashbridge. Starting with rare and traditional British breeds, the Flat Iron Herd now includes Wagyu sucklers raised on low-stress, high-welfare principles. This farm-to-fork approach feeds directly into the restaurant's menu, giving diners transparency over exactly where their beef comes from.
Today Flat Iron operates more than 25 sites across London and key UK cities including Brighton, Bristol, Cambridge, Leeds, Manchester, Newcastle, Birmingham, Liverpool and Glasgow. The menu remains purposefully tight: one core steak, a handful of beef specials, a small selection of sides and sauces, and a concise drinks list. That focus is the point — everything on the menu is there because it belongs there.
Find your nearest location, check current hours, and confirm today's prices on the official Flat Iron website.
Find a Flat Iron near youThe signature Flat Iron Steak is £15.00, making it one of the most affordable quality steaks available at a sit-down restaurant in the UK. Beef specials such as the 35 Day Aged Ribeye (£20.00) and Wagyu Steak of the Day (£24.00) are also available at a premium.
The flat iron is a cut taken from the shoulder blade (the infraspinatus muscle). It is well-marbled, tender and full of flavour — historically an underused cut that Flat Iron helped popularise in the UK dining scene. The restaurant's whole-carcass butchery approach means they can offer it at a lower price point than traditional premium cuts like ribeye or fillet.
Flat Iron sources from small British and Irish farms focused on extensive and regenerative farming systems, favouring traditional breeds and slower rearing methods. The company also operates its own Flat Iron Herd in Thirsk, Yorkshire, in partnership with third-generation farmer Charles Ashbridge. Wagyu is sourced from grass-fed New Zealand farms.
Flat Iron operates a walk-in policy at most sites, which is part of what keeps prices low and the atmosphere lively. Some locations and time slots may offer bookings — check the official website for your chosen restaurant.
Yes. The Roast Aubergine (tomato, basil, mozzarella) is available as a vegetarian main for £9.00 or as a side for £5.00. Creamed Spinach, Green Salad and Truffled Macaroni Cheese are all vegetarian side dishes. The House Fizzes and 0% cocktails are also vegetarian and vegan-friendly.
Flat Iron offers four sauces at £1.50 each: Béarnaise, Peppercorn, Homemade Smoked Chilli Mayo and Wild Mushroom. All four pair well with the flat iron steak, though Béarnaise is the classic companion to British beef.
As of 2026, Flat Iron operates more than 25 UK sites — 16-plus across London (including Soho, Covent Garden, Shoreditch and more) plus locations in Brighton, Bristol, Cambridge, Leeds, Manchester, Newcastle, Birmingham, Liverpool and Glasgow.
Flat Iron is widely considered exceptional value for its quality tier. The signature steak at £15.00 compares favourably to entry-level steaks at Hawksmoor (~£30+), Gaucho (~£28+) or Miller & Carter (~£25+). The trade-off is a deliberately concise menu without starters or an à la carte dessert selection.
Yes — Flat Iron serves a concise but well-curated drinks list including cocktails (£9.00), 0% cocktails (£5.00), a selection of wines by the glass or bottle, craft beers (£4.80–£7.00), cider and house fizzy soft drinks (£3.50).