Speciality Steak Selection

Fantastic flavour is our speciality!

Availability: In stock

£28.75
CODE: D1979
 
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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.



With enigmatic names like Flat Iron, Bavette and Skirt, the traditions of cutting these speciality steaks go back a long way. But only recently have they seen a renaissance with food journalists and celebrity chefs.


These steaks are cut from well worked or hidden muscles, meaning that they have their own unique textures and deep, beefy flavours. They offer the steak-lover a plethora of exciting new gourmet experiences at home, without having to eat out at a trendy steakhouse. So flex your steak pan and extend your repertoire this steak night – you’ll be exploring a great new world of flavour!


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

  • Treat your tastebuds to a wealth of new steak experiences by all six of our speciality steaks!
  • These chefs’ ‘trade secret’ steak cuts are full of big flavour
  • Sublime flash-fried to rare or medium-rare
  • Incredibly quick to cook - some take just 1 minute each side
Box Contains:

    • 1 Bavette Steak, 180g
    • 1 Chuck Eye Steak, 220g
    • 1 Flat Iron Steak, 180g
    • 1 Onglet Steak, 180g
    • 1 Picanha Steak, 220g
    • 1 Skirt Steak, 180g

Free delivery on all orders over £80.00
Supplied frozen: Store at <-18ºC
Once defrosted store between 0 - 5ºC - Use within 24 hours
Bavette Steak

Nutritional Values:
Typical per 100g. Energy 916kJ / 219kcal, Fat 9.4g of which saturates 3.9g, Carbohydrate 0g of which sugars 0g, Protein 31.4g, Salt 0.16g.

Chuck Eye Steak

Nutritional Values:
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.

Flat Iron Steak

Nutritional Values: Typical per 100g. Energy 757kJ / 181kcal, Fat 8.0g of which saturates 3.0g, Carbohydrate 0g of which sugars 0g, Protein 20g, Salt 0.125g.

Onglet Steak

Nutritional Values: Typical per 100g. Energy 858kJ / 205kcal, Fat 10.1g of which saturates 3.8g, Carbohydrate 0g of which sugars 0g, Protein 26.7g, Salt 0.19g.

Picanha Steak

Nutritional Values: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.

Skirt Steak

Nutritional Values: Typical per 100g. Energy 861kJ / 205kcal, Fat 10g of which saturates 4g, Carbohydrate 0g of which sugars 0g, Protein 27g, Salt 0.19g.
Bavette 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 minute per side
Medium Rare1½ - 2 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.
Chefs Tip:
Marinade the steak with 5g brown sugar,
1 sprig thyme finely chopped,
1 tbsp olive oil and 1 tsp orange juice, for 2 hours.

Remember Please: Slice thinly against the grain to enjoy.

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.

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

Please remember: Slice thinly against the grain to enjoy.

Flat Iron 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 minute per side
Medium Rare 1½ - 2 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.
Chefs Tip
Marinade the steak with 1 tsp sugar,
1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped for 2 hours.

Remember: Slice thinly against the grain to enjoy.

Onglet 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.
Chefs Tip:
Marinade the steak with 5g course black pepper, 5g brown sugar ½ a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine for 2 hours.

Please Remember: Slice thinly against the grain to enjoy.

Picanha 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.
Chef's Tip:
Sear along with aromas e.g. Sprigs of rosemary to infuse with flavours during cooking.

Please Remember: Slice thinly against the grain to enjoy.

Skirt 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 minute per side
Medium Rare 1½ - 2 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.
Chefs Tip: This cut really benefits from a marinade. Marinade the steak with 5g honey, 5g Ginger finely chopped, 1 tbsp olive oil and 1 tsp lemon juice, 1 tsp Soy sauce for 2 hours.

Please remember: Slice thinly against the grain to enjoy.

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