Flank Steak
Ground Beef
Flat Iron Steak
A cut from the shoulder (top blade), flat iron steak is prized for tenderness and even marbling, ideal for quick cooking methods.
290
1 steak, cooked
(150 grams)
CAL
A
Nutri-Score
High-protein cut with moderate fat content.
Value per 100 grams & per cup (120g):
190 kcal | 230 kcal
Protein
22 grams | 26 grams
Fats
12 grams | 14 grams
Carbohydrates
None
Fiber
None
Vitamins & Nutrients
- Vitamin B12: Supports red blood cell formation.
- Iron: Aids oxygen transport.
- Zinc: Boosts immune health.
- Phosphorus: Essential for bones.
Satiety and Feelings
Flat iron steak offers a tender, juicy bite with balanced fat, keeping hunger at bay.
What does 100 g look like?
About 1 medium steak slice or 3/4 cup diced.
What does 2000|2500 calories look like?
About 8.5 cups or 1,050 grams / 1.05 kg / 2.3 lbs
Daily Value per 100 grams %
Vitamin B12
90%
Phosphorus
30%
Selenium
50%
Zinc
45%
Fiber
0%
Protein
50%
Sodium (Salt)
5%
Carbohydrates
0%
Total Fat
20%
Saturated Fat
25%
Cholesterol
30%
Sugar
Sugar
0%
Calories
10%
Did you know?
- Flat iron steak is cut from the shoulder blade of the cow.
- It’s one of the most tender beef cuts after the tenderloin.
- Flat iron steak has fine marbling that adds to its flavor.
- Popular for grilling and pan-searing.
- Named “flat iron” due to its shape resembling an old-fashioned clothes iron.
Drawbacks ⚠️
Can be tough if overcooked.
Requires careful slicing against the grain.
Moderate fat content may not suit very low-fat diets.
