Chuck Eye Steaks with Fries & Peperonata

A ribeye steak’s slightly humble, more affordable cousin!

Availability: In stock

£23.50
CODE: D2462
 
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Chef’s Top Tip
These speciality steaks are best enjoyed rare or medium-rare. For more information on how these steaks are cut and how to cook them, click here.


Well marbled steaks you’ll soon become a fan of! The ribeye cut naturally extends up into the shoulder (or ‘chuck’) of the carcase – where the two meet, you get Chuck Eye Steaks! With the fat and flavour of ribeye, and a slightly firmer, humbler finish from the chuck, these steaks are an incredibly satisfying combination…

To find out about the story behind these steaks, click here.

  • A fantastic value alternative to ribeye steak
  • Hand cut from 28 day matured UK grass-fed beef
  • Heavily marbled and laced with fat for a rich, mellow flavour
  • Perfect if you like your steak done to a juicy rare or medium rare
  • Undeniably tasty potato side dishes from the Continent
  • A classic vegetable peperonata, brimming with the sunny flavours of Mediterranean veg
Box Contains:

    • 2 Chuck Eye Steaks, 220g each
    • 2 packs Alpine Fries, 200g each
    • 2 peperonata, 200g each

SERVINGS    
 
2
  • Alpine Fries on chopping board
  • Peperonata in a ceramic bowl
  • Chuck Eye Steak Sliced on chopping board
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 48 hours
May contain nuts, peanuts and sesame seeds

Peperonata

Ingredients:
Red Peppers (22%), Yellow Peppers (22%), Courgettes (20%), Aubergines (11%), Onions, Water, Olive Oil, Vegetable Bouillon (Salt, Maltodextrin, Potato Starch, Yeast Extract, Vegetables (Onions, Parsnip, Parsley), Sunflower Oil, Spices (Turmeric, Lovage, Pepper, Garlic, Mace, Nutmeg), Lovage Extract), Garlic, Modified Maize Starch, Basil, Salt, Black Pepper.

Nutritional Values: Typical per 100g:
Energy 251 kJ / 59 kcal, Fat: 3.7g, of which saturates: 0.6g, Carbohydrates: 5.3g, of which are sugars 3.8g, Fibre: 1.4g, Protein: 1.3g, Salt: 0.8g

Chuck Eye Steaks

Nutritional Information:
(Typical per 100g)
Energy 726kJ / 174kcal, Fat 10.1g of which saturates 4.3g, Carbohydrate 0g of which sugars 0g, Protein 20.7g, Salt 0.14g.

Alpine Fries

Ingredients:
Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.

Nutritional values: (typical per 100g)
Energy: 967 kJ / 231 kcal, Fat: 11g, of which saturates: 4.4g, Carbohydrates: 29g, of which are sugars 0.9g, Fibre: 3.3g, Protein: 2.4g, Salt: 1.6g.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS
Peperonata

MICROWAVE: Based on 800 watt. Pierce the film and cook until piping hot:

From Frozen: 6-8 minutes
From Defrosted: 3-4 minutes

Stir before serving.

OVEN: Pierce film and place tray onto a baking tray.
Cook in preheated oven at 200°C / Fan 180°C / Gas 6 until piping hot for:

From Frozen: 25-30 minutes
From Defrosted: 18-20 minutes

Stir before serving.
Please Note: Do not reheat once cooked


Chuck Eye Steak
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over.

Place the steaks into the pan and cook for

Rare 1 - 1½ minutes per side,
Medium Rare 2 - 2½ minutes per side

Turning the steak only once.
Remove the steak from the pan and place on a rack.
Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly across the grain of the meat before serving.


Chefs Tip:
Marinade the steak with 1 tsp Honey,
1 tsp soy sauce and 1 chopped chili for 2 hours.


Alpine Fries
For best results, cook from frozen.
Remove product from packaging before cooking.

Pan-fry:
Preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

Chef’s Tip:
Pan-fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

Oven:
Place on a tray lined with baking paper and cook in a preheated oven at 200ºC/ Fan 190ºC/ Gas 5 for 13-15 minutes.

Deep Fry:
In preheated oil at 180ºC for 4-5 minutes.

Ensure the product is piping hot throughout.
Do not reheat once cooked.

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