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Marinated PEI flat iron steak



The macreuse comes from the shoulder of the beef, more precisely from the region of the scapula. With its strong flavour and remarkable tenderness thanks to its strong marbling, it is a great alternative to flank steak. Already coated with a delicious marinade that makes it even more tender and tasty, the preparation of the meal will be quick and easy.


To help you discover exceptional products, we invite you to explore the unique quality of Prince Edward Island beef. Their first-class reputation did not come by chance. Raised according to very strict specifications that advocate animal welfare, these cattle are raised without added hormones and are antibiotic-free at the time of slaughter. The farmers who raise the Prince Edward Island cattle have been working hard for several generations with the sole aim of offering you a product of extraordinary quality. The "Blue Dot" selection from Prince Edward Island corresponds to the Prime grade, which represents the highest quality and most marbled Canadian beef.

Cooking tip

Cooking temperature: rare (54 ºC)

- Take out and let the meat temper about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium high heat for about 2 minutes on each side.
- After coloring, reduce the intensity of the heat and leave to cook until it reaches 52 ºC at the core, while turning it over regularly.
- Let the meat rest in aluminum foil for 10 minutes so that it gains an additional 2 degrees.
- Serve and enjoy.

Ingredients and allergens

CHARRED PEPPER : beef macreuse, charred pepper paste, canola oil, olive oil, white wine vinegar, onion, garlic, salt, spices.

MUSTARD: beef macreuse, canola oil, yellow mustard, Dijon mustard, old fashioned mustard, molasses, onion, garlic, juniper, salt, spices.

CONFIT LEMON & ROSEMARY: beef macreuse, canola oil, lemon, rosemary, confit lemon paste, orange juice, olive oil, Dijon mustard, salt, spices.

HONEY & CONFIT GARLIC : beef macreuse, canola oil, Anicet honey, confit garlic, balsamic vinegar, molasses, salt, pepper.

CHIMICHURRI: Chicken, parsley, coriander, mint, canola oil, garlic, white balsamic vinegar, charred pepper paste, salt, pepper, gorria pepper

Additional information

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 2
Condition :