For my USA viewers, keep in mind that in the UK prices usually include tax/tip. Subtract VAT (20%) and what you would tip in America and the steak was actually around $11
Europe needs more of visitors like you! Great work! All non-bombing tourists are welcome. I'm Swedish. I believe I speak for all Europeans when welcoming you! Enjoy!
Now this was a great review UA !! The flat iron steak is excellent not like filet mignon of course but its very tasty . Basically top end of the chuck portion of that section of the steer . It looked wonderfully cooked and the sides were amazing not to mention the price !!! If they opened up in the states with those prices the line would be out the door... ❤❤
im a chef at flat iron in Cambridge and I have to say the food is really good for the price, I feel like the sear was down to the chef as the steaks can get a much better sear than what you saw. Glad you enjoyed
For sure. Was it a great or even good steak? No but it was like $11 if you subtract out tax and tip. Sides though were incredible. If going with a friend I recommend sharing a steak and getting more sides which were amazing
U.K guy here, RIDICULOUSLY good for $15 bro... Thats the price of a large BURGER KING here in the U.K.... That is INSANE value.... That would be 25-30 quid most places (30-40$) holyyyy
And as i said below, next time you're back try Gaucho on London Bridge... Views are INSANE, used to go there a lot but havent in 4/5 years, just checked and they are still open! INSANELY good meat
Great video! UK is has a rich history that could have been explored a little bit more. Good camera work overall! Can't wait to see him grow as a youtuber. Rare first video subscribe!
I am glad you've overall had a good time. I hope you do return back to London and check out different places to eat in different areas and sides of London. And then conquer the rest of uk. Much love and blessings ❤️💯
The flat iron steak cut is a relative newcomer to butchers, the cut used to be ground into ground chuck until breeding and feeding techniques allowed for larger cows and this cut grew large enough to cut into steaks. It's almost as tender as a filet cut, and more tender than ribeye...but since it's from the chuck steak part of the cow it has as much beefier, fattier flavorful sort of like a ribeye. It's a sleeper of a cut.
That's a great deal. I went to Hawksmoor Air Street when I was in London. My steak wasn't the best(Porterhouse). My friend just got back and went to Hawksmoor 4 times! Hahaha. I don't generally use a lot of salt when I cook and eat, but I will always have salt next to my plate when I eat a steak. Sprinkling a little salt on each open cut delivers so much impact.
I am in London and tried Flat Iron for the first time. It was great and an excellent price. I think I really like an Flat Iron steak. Too often steak houses are overpriced and over hyped. I did not find it rubbery. I got the peppercown sauce which I liked, this is a much lower calorie steak than some of the huge flabs of beef.
Expat here. It's about as good as it gets for the price in the UK. In terms of quality, I believe it is in line with what you would expect from a venue like Longhorns.
@@uaeats Gaucho in LDN is actually really nice next time you're there bro, don't know if the one I used to go to a LOT like 4/5 years ago its still on the side of Tower Bridge or not but the views are INSANE aswell as the steak
Butcher's cuts like bavette, flat iron, hangar, and chuck eye provide good value and rich flavor. Of course I had a usda prime NY strip at a business diner yesterday 👍🏽
You said it yourself: "Juicy and tender" real steak for under $20. Unbelievable value. Expecting a "traditional" crust on a flatiron [which is always thin], means either a well done, or "blue" steak, which 90% of people do not want. I love blue steaks, but most people think that's crazy.
@@YoungGirlz8463yup, that steak was not THAT thin. A hot enough coal fire, flat top, or broiler can easily create a good sear without overlooking the center. Especially if it were to be cooked right out of the fridge.
@@turtlepowersf Not really confusing. You can get a crust on a flatiron by grilling it until it's dead inside [5 minutes at 450-500c], or you get sear on it by cooking it at high heat [800c on my kamodo using charcoal and oak] for a minute, in which case it's crusty outside and raw in the middle.
@ianm2170 it is indeed confusing because there are incredibly simple work-arounds to cook any steak perfectly. I'm confused how someone who is familiar with the term "blue" wouldn't know this. I can explain a simple method, and it wouldn't be exclusive to this type/thickness of steak, either. You start off by searing each side at a high temp for color/crust, then you move the steak away from the coals and cook indirectly until your desired internal temp is reached. Verrrrry simple. You can do that by using a heat deflector for the second step, or pushing the coals to one side for the searing portion, then moving the steak to the opposite side of the grill and closing the lid for the finishing step. You can also do this entire process in reverse, i.e. indirect cooking first, then finish by searing. You're welcome.
So when he squints and chews and then takes another bite it probably will be a good review! I figured that lean steak would not be UA’s favorite! I hope Tina said he could devour her Mac and cheese! Good video!
Simplicity does it for me most of the times. & This place hit it on the money 👍( Literally). Affordable, big portions & everything seemed delicious & buttery.
Good video! The only issue I have is you're using the same criteria to review the flat iron steak that you would a NY steak house. Different country, different culture. Overall it seems like a tremendous value.
I have been to Flat iron quite a few times now and I only got the flat iron steak once. Their ribeye and new york are far better, larger and usually about 20 pounds. I actually prefer it over Hawksmore in London.
0:21... Literally thought that was a Photo/Print of Sinead O'Connor in the background 🤣... Then I saw her move and realized it was just a random chick with a shaved head 😆
I dont think you overdid with the black pepper, my steaks are usually like that with the pepper. I was surprised that the flat iron steak was that soft, looks good to me.
I agree, I love a lot of pepper on my steaks. However I don't think UA does, so for his own personal preferences he probably overdid it, which is why he said that he did. Best not to disagree with that.
What's crazy is you could order that to go, and split it. Complete meal for two and 15 a piece. I'm always looking out for a budget, even though I don't really need to but it's a good mindset to have.
UA i think you should have a trip to Sydney AU, price is much cheaper than NYC and i think you'll have tons of fun eating so many different cuisines around the world in a city
@@benny.sullivan Done right they can be quite tender. It's all about how you cut them, too while eating. The grain runs a bit different in the flat irons. I like the balance of tender vs flavor with them and the price point can't be beat imo Edit - Also don't go beyond medium with flat irons or hangers or skirt steak. Medium rare is ideal for those cuts, though.
OH my Lord!! With prices like these, perhaps I should just move to London. Who could have imagined that city could be so affordable? UA, it's time you cast your net wider and started reviewing budget-friendly restaurants overseas. Such enticing prices are a siren's call, too tempting to resist!
Definitely agree, I'd love to see international reviews by UA. As for London, their prices are generally lower due to government subsidies. The UK government tends to subsidise everything as compensation for the lack of sun they have.
I love flatiron, i always eat there when i fly london. Its not the best tasty steak, but its good enough. And their creamed spinach....... the best ive had!
looked like it was sous vide then flashed grilled. That steak could have used a 1600 degree searing if they bought the equipment. Though its a flat iron steak... control expectations.
Keep in mind that salaries/cost of living in UK are significantly lower, so the price really is not that disproportionate. Although London is quite expensive, is this is still quite a good value.
Good Evening, Please consider in either doing away with the "background music" or please "make it a good deal lower" in the final mix. Thank you very much.
That flatiron wasn't cooked properly in my opinion. I love those and eat them often but the sear was not correct on it. The flatiron steaks have a unique taste, not so much fat in them but very good taste. I do season mine before I cook with pepper and some BBQ type rub for steaks that help the outside taste and look great. That being said for that price it was a good deal, not sure the steak was a prime but probably a choice which keeps the price down.
i don’t know why people get impressed by severely overpriced meat. that cut of steak would be $8 at the grocery store and you can get the same sear (or better) on a pan in 10 minutes of cooking time.
UA, I know you are a family friendly channel and all, but I honestly look forward every video the time you put something in your mouth, look like someone kicked you in the nether region and then you just go "holy shit that's good" lol Maybe in China - last time I was there I had some of the best food in my life and it was all super cheap to boot. As I'm sure you know :D
For my USA viewers, keep in mind that in the UK prices usually include tax/tip. Subtract VAT (20%) and what you would tip in America and the steak was actually around $11
Excellent
In UK they got inflation under control, opposite to US where all prices scyrocketed. Real value of US dollar is much lower.
In UK often tip is not included
@@humdumdiggdyin the UK tipping is not a thing as the service charge is included in the price and we have a national minimum wage
@@mikkacinflation is currently at 2% here in the UK and in the USA it is 3% so it isn't really a significant difference
Europe needs more of visitors like you! Great work! All non-bombing tourists are welcome. I'm Swedish. I believe I speak for all Europeans when welcoming you! Enjoy!
We love the non bombing variety! 😄
We are to blame for this. By the same token, we are the only ones who can solve it.
Now this was a great review UA !! The flat iron steak is excellent not like filet mignon of course but its very tasty . Basically top end of the chuck portion of that section of the steer . It looked wonderfully cooked and the sides were amazing not to mention the price !!! If they opened up in the states with those prices the line would be out the door... ❤❤
im a chef at flat iron in Cambridge and I have to say the food is really good for the price, I feel like the sear was down to the chef as the steaks can get a much better sear than what you saw. Glad you enjoyed
Loved the video UA. That steak looks decent for the price just like you said sides looked really great and free popcorn is great haha.
For sure. Was it a great or even good steak? No but it was like $11 if you subtract out tax and tip. Sides though were incredible. If going with a friend I recommend sharing a steak and getting more sides which were amazing
U.K guy here, RIDICULOUSLY good for $15 bro... Thats the price of a large BURGER KING here in the U.K.... That is INSANE value.... That would be 25-30 quid most places (30-40$) holyyyy
And as i said below, next time you're back try Gaucho on London Bridge... Views are INSANE, used to go there a lot but havent in 4/5 years, just checked and they are still open! INSANELY good meat
Hes eating this, in a London restaurant Flat Iron
@@LuxuryTechandTravel are you high? I know lmao… I’ve been to this exact restaurant more than 30 times fam 😅
Especially in London too
I agree
UA Eats, im sure you will never read this, but my wife and i have loved your British clips so so much,
Chris.
Thanks for what you do!
Looking forward to seeing the Asia reviews!!
Great video! UK is has a rich history that could have been explored a little bit more. Good camera work overall! Can't wait to see him grow as a youtuber. Rare first video subscribe!
I am glad you've overall had a good time. I hope you do return back to London and check out different places to eat in different areas and sides of London. And then conquer the rest of uk.
Much love and blessings ❤️💯
Great review! I plan to hit this place up the next time I’m in the UK!
The flat iron steak cut is a relative newcomer to butchers, the cut used to be ground into ground chuck until breeding and feeding techniques allowed for larger cows and this cut grew large enough to cut into steaks. It's almost as tender as a filet cut, and more tender than ribeye...but since it's from the chuck steak part of the cow it has as much beefier, fattier flavorful sort of like a ribeye. It's a sleeper of a cut.
nerd
It's tender but no where near a filet
Fully agree with your statements. I believe the flat iron is the second most tender cut behind the filet!!
Your channel cheers me up, currently recovering from an injury. Thank you!
That's ok! Glad he could help
We don't need to know that !!
@@geordiejones2 please remember that UA Eats has asked us to be friendly in the comments.
Judging by his facial expressions I thought my man hated the mashed potato 😂
lol
@@uaeatsyour a joke 🚽💩🤡
I thought maybe someone slipped in a TangFastic 😂
His facial expressions are from a wannabe food reviewer. Total 🤡🚽👎Garbage
@@londontrada tangfastic 😆
That's a great deal. I went to Hawksmoor Air Street when I was in London. My steak wasn't the best(Porterhouse). My friend just got back and went to Hawksmoor 4 times! Hahaha. I don't generally use a lot of salt when I cook and eat, but I will always have salt next to my plate when I eat a steak. Sprinkling a little salt on each open cut delivers so much impact.
The food looks delicious and reasonable prices. 😋
I am in London and tried Flat Iron for the first time. It was great and an excellent price. I think I really like an Flat Iron steak. Too often steak houses are overpriced and over hyped. I did not find it rubbery. I got the peppercown sauce which I liked, this is a much lower calorie steak than some of the huge flabs of beef.
You can get a 6oz top sirloin at Texas Roadhouse for about $14. And it is pretty darn good.
Expat here. It's about as good as it gets for the price in the UK. In terms of quality, I believe it is in line with what you would expect from a venue like Longhorns.
I actually haven't been to Longhorn Steakhouse before haha. Should I review it on the channel?
@@uaeats Steakhouses are always worth going to :)
@@uaeats Gaucho in LDN is actually really nice next time you're there bro, don't know if the one I used to go to a LOT like 4/5 years ago its still on the side of Tower Bridge or not but the views are INSANE aswell as the steak
@@uaeats London Bridge* Gaucho not Tower Bridge my bad, and I just checked, its still there!
Butcher's cuts like bavette, flat iron, hangar, and chuck eye provide good value and rich flavor. Of course I had a usda prime NY strip at a business diner yesterday 👍🏽
Dined at the Flat Iron in Waterloo while visiting London last October. We went with the bavette (hanger steak) which was excellent and only 17 quid.
You said it yourself: "Juicy and tender" real steak for under $20. Unbelievable value. Expecting a "traditional" crust on a flatiron [which is always thin], means either a well done, or "blue" steak, which 90% of people do not want. I love blue steaks, but most people think that's crazy.
They could torch it without overcooking the middle.
I'm confused by what you mean. "Blue" and well done are on the opposite ends of the spectrum. "Blue" steak is more rare than rare steak.
@@YoungGirlz8463yup, that steak was not THAT thin. A hot enough coal fire, flat top, or broiler can easily create a good sear without overlooking the center. Especially if it were to be cooked right out of the fridge.
@@turtlepowersf Not really confusing. You can get a crust on a flatiron by grilling it until it's dead inside [5 minutes at 450-500c], or you get sear on it by cooking it at high heat [800c on my kamodo using charcoal and oak] for a minute, in which case it's crusty outside and raw in the middle.
@ianm2170 it is indeed confusing because there are incredibly simple work-arounds to cook any steak perfectly. I'm confused how someone who is familiar with the term "blue" wouldn't know this. I can explain a simple method, and it wouldn't be exclusive to this type/thickness of steak, either. You start off by searing each side at a high temp for color/crust, then you move the steak away from the coals and cook indirectly until your desired internal temp is reached. Verrrrry simple. You can do that by using a heat deflector for the second step, or pushing the coals to one side for the searing portion, then moving the steak to the opposite side of the grill and closing the lid for the finishing step. You can also do this entire process in reverse, i.e. indirect cooking first, then finish by searing. You're welcome.
Good video, UA. It definitely showed that you liked the sides more than the steak.
So when he squints and chews and then takes another bite it probably will be a good review! I figured that lean steak would not be UA’s favorite! I hope Tina said he could devour her Mac and cheese! Good video!
Great review, I agree.
Simplicity does it for me most of the times. & This place hit it on the money 👍( Literally). Affordable, big portions & everything seemed delicious & buttery.
Good video! The only issue I have is you're using the same criteria to review the flat iron steak that you would a NY steak house. Different country, different culture. Overall it seems like a tremendous value.
For the price point, would definitely curve the grading, seems like a great deal
Can you please review Di Fara pizza and Lucalis in Brooklyn
Flat iron is a pretty good cut, next to filet in tenderness while having much more marbling
Looks god (I’m only partway through, though). Totally bewildered… how did they cook those steaks so fast??? A real bargain!!!
Sous vide but they didnt cook them fast they served them fast.
Great channel, I watch every video
Have you tried The Hind's Head yet? That's really kind of a must for a foodie, isn't it?
Love this channel!
Loved this place for years,
Their ethos is perfect
Sorry no idea what you mean, KISS Keep It Simple Stupid.
Around $31 USD for all that is cheap, there use to be a steak house in Chattanooga Tennessee that would charge $80-$90 easy for that meal.
Great review
I have been to Flat iron quite a few times now and I only got the flat iron steak once. Their ribeye and new york are far better, larger and usually about 20 pounds. I actually prefer it over Hawksmore in London.
0:21... Literally thought that was a Photo/Print of Sinead O'Connor in the background 🤣... Then I saw her move and realized it was just a random chick with a shaved head 😆
I dont think you overdid with the black pepper, my steaks are usually like that with the pepper. I was surprised that the flat iron steak was that soft, looks good to me.
I agree, I love a lot of pepper on my steaks. However I don't think UA does, so for his own personal preferences he probably overdid it, which is why he said that he did. Best not to disagree with that.
Love watching, Safe travels
What's crazy is you could order that to go, and split it. Complete meal for two and 15 a piece. I'm always looking out for a budget, even though I don't really need to but it's a good mindset to have.
Wow, that’s an excellent deal and looks so delicious!
Hi UA. Try out Fallow or sister restaurant Roe on your next visit. 😊
Flat Iron is good, it was £10 steaks a few years ago. My favourite are the chips
Looks like my kind of restaurant. Looks great
It's amazing bang for your buck
Does anyone remember Tad’s steakhouse on 42nd St in manhattan -old relic from the past.
Btw when going to places like this do an uncle Roger-pinch of msg will bring up to next level !!!
I do remenber Tads steakhouses.
UA i think you should have a trip to Sydney AU, price is much cheaper than NYC and i think you'll have tons of fun eating so many different cuisines around the world in a city
Flat Iron is one of the best cuts imo. Maybe my favorite even. Hanger is up there, too.
How are they in terms of tenderness?
@@benny.sullivan Done right they can be quite tender. It's all about how you cut them, too while eating. The grain runs a bit different in the flat irons. I like the balance of tender vs flavor with them and the price point can't be beat imo
Edit - Also don't go beyond medium with flat irons or hangers or skirt steak. Medium rare is ideal for those cuts, though.
@@conan900 thanks for that insight. I'll give them a go. Good for the budget, that's for sure!
You kept mentioning the price of the sides, I thought they were reasonable. 🤷🏻♀️
Am I crazy but I honestly like flat iron med-well. If I don't cook it this way it always seems rubbery. Other steaks I prefer rare to med-rare.
Just got to flat iron, order the steak, Mac & cheese, creamy mash and creamy spinach with truffle chips. it’s top tier for the price.
OH my Lord!! With prices like these, perhaps I should just move to London. Who could have imagined that city could be so affordable? UA, it's time you cast your net wider and started reviewing budget-friendly restaurants overseas. Such enticing prices are a siren's call, too tempting to resist!
Definitely agree, I'd love to see international reviews by UA. As for London, their prices are generally lower due to government subsidies. The UK government tends to subsidise everything as compensation for the lack of sun they have.
Those sides look delish! I probably would've gotten the wagyu steak of the day for 5 bucks more.
Please try and review The Beast restaurant in London
You missed out on their creamed spinach and roasted aubergine! Its really good!
UA I am disappointed that you didn’t try a Sunday roast with the traditional Yorkshire pudding, and maybe bubble and squeak.
I love flatiron, i always eat there when i fly london. Its not the best tasty steak, but its good enough.
And their creamed spinach....... the best ive had!
looked like it was sous vide then flashed grilled. That steak could have used a 1600 degree searing if they bought the equipment. Though its a flat iron steak... control expectations.
Torches aren't very expensive.
meet prices are crazy in the us. i got 2 grass fed new york strips for 6 euro in the supermarket today in ireland
It's a great value meal and worth a visit
Hey UA. Hope you are enjoying your English trip. Albeit is pronounced "all be it".
You should change your name from UA eats to UA Talks
My type of restaurant, affordable prices, hopefully clean,
hey may i know what does UA stands for :D
It's his name
Keep in mind that salaries/cost of living in UK are significantly lower, so the price really is not that disproportionate. Although London is quite expensive, is this is still quite a good value.
Definitely worth visiting 😊
I would not eat that steak, no char on either side. What was it cooked in, a microwave?
The £ pound is worth more than dollar so how do you work out your prices
1 pound is US $1.27833. 14 pounds would be $17.90.
@dos3622 Thanks I'm a think English man 😁
Could you do a video of fogo de Chao please??
Bro. You should have ordered the peppercorn sauce. It was just a little bit more $
Agreed
There’s casual sit down restaurant with steak for 17-18 dollars
It was big steak too!
Cannot find these excellent prices in Toronto
Flat iron the best if cooked medium rare
A crust would be nice. and sauce
Looks like they sous vide the steak then threw on grill top to huve it a crust without trying too ober cook it.
Good Evening,
Please consider in either doing away with the "background music" or please "make it a good deal lower" in the final mix.
Thank you very much.
It's too bad when I was in the UK the food wasn't like this. I guess 50 years makes a big difference. The prime rib was good, though.
50 years!!! Lol
One of the best cost benefit relationships in London
That flatiron wasn't cooked properly in my opinion. I love those and eat them often but the sear was not correct on it. The flatiron steaks have a unique taste, not so much fat in them but very good taste. I do season mine before I cook with pepper and some BBQ type rub for steaks that help the outside taste and look great. That being said for that price it was a good deal, not sure the steak was a prime but probably a choice which keeps the price down.
Okay, you do a lot of traveling, so do you have a job or are you independently wealthy?
youtube watchers pay him money to travel and eat. Nice life.
@@dos3622 he makes some income but if I remember correctly, it's not much at the moment. I could be wrong but I think he has another main job.
Tina is his sugar mama!
You have to go to Gymkhana in London. It's the best indian food possibly in the entire country. You have to go
i don’t know why people get impressed by severely overpriced meat. that cut of steak would be $8 at the grocery store and you can get the same sear (or better) on a pan in 10 minutes of cooking time.
It wouldve been nice to see the sear on the medium.
There is always a markup for eating out. Let's be real.
You clearly don’t go out much.
You cook and clean the dishes though
“We have steak at home”
At home: Asmongold
Sides for 6 to 7 bucks when do you ever see that in the states ua
YUMMY!!!
😋😋😋😋😋
Safe Journey!
Yellowbird Blue Agave Sriracha!!!
That steak is literally begging for some Maldon finishing salt because I reckon it looks a great cook being a cheap steak cut
3:53 lol good luck UA
UA, I know you are a family friendly channel and all, but I honestly look forward every video the time you put something in your mouth, look like someone kicked you in the nether region and then you just go "holy shit that's good" lol Maybe in China - last time I was there I had some of the best food in my life and it was all super cheap to boot. As I'm sure you know :D
Looks sous vide. It’s a pretty thin steak so trying to get a crust on that would be difficult! Flat iron is a good cheap eat
I'm not that fond of fillet, I find it lacks flavour.
This meal would have suited me fine.
The background music you added is a bit distracting
That's a lot of steak for 17 Dollars if it's tender you absolutely can't go wrong
The word you were looking for was "elevate".
Never, Ever Let Anyone Tell You How You Should Enjoy Your Food. People Need To Relax And Just Let Him EAT How He Wants To.
That mini cleaver is the best thing ever.
Strange...UA was typically paying $15 for sides in NYC...not sure why he thinks these $5 or $6 sides are expensive.
I think it was compared to the steak price. But I agree, those sides were very affordable.
The steak looks juicy..and tender meat.....it s worth it to visit..
How about "Hoss's Steak House" :p
I feel if that steak was properly seasoned and had a good sear it would be excellent. Looked juicy and tender otherwise.
You better like this or I’ll feel guilty for recommending it 🤣
That extra pound for a steak sauce really put you off, huh?