Blade of beef with red wine

The steaks from the blade bone area of beef are often called feather steaks because they have a feather-like membrane running though the centre. In the US, this cut is called a flatiron steak and is generally served rare. I prefer it braised so that instead of being some poor man’s version of a rump steak with a membrane across the middle, it becomes a deeply flavoured braised steak. The retention of its shape and size will reassure your diners that it is a steak they are eating. Cubed or d