Speciality Steak Selection

Fantastic flavour is our speciality!

Availability: In stock

£19.00
CODE: D2593
 
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  (256 reviews)     
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 Flat Iron Steak, 180g
    • 1 Onglet Steak, 180g
    • 1 Skirt Steak, 180g

Frozen at the peak of perfection
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.

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.

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.

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.

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.

91% of customers liked this product (256 reviews)

Posted Rating Comment Company Comment
22-Feb-2018   
Really nice, service was great, delivered on time and steaks are excellent
21-Feb-2018   
Full of flavour and melt in the mouth
10-Feb-2018   
Fantastic steaks as always.
09-Feb-2018   
Some new cut to me but they tasted so good I ordered some more.
08-Feb-2018   
Our favourite weekend meal. Tender & tasty.
08-Feb-2018   
Rich and succulent, some of the best I’ve had. Follow the cooking instructions and video tips, you won’t regret it.
04-Feb-2018   
Very good meat. Delivered very fresh.
22-Jan-2018  
good quality minced steak-size is an issue,I normally buy 250 gms
15-Jan-2018   
it was a gift for my daughter so don't know any details
07-Jan-2018   
Wonderful Steak selection. The taste has brought me back to red meat after a 10yr hiatus
27-Dec-2017   
Followed the info in previous reviews - cooked them rare & let them rest... absolutely delicious... The standard of meat is excellent... Thank you.
17-Nov-2017   
These cuts are hard to find but so worth while if cooked and rested properly
15-Nov-2017  
One of these steaks was so tough I could not eat it.
15-Nov-2017  
some steaks we like more than others but good to try diffent cuts
07-Nov-2017   
Amazing quality and prompt service
23-Oct-2017   
Steak is a good size and excellent.
22-Oct-2017   
Interesting to try different cuts, great.
22-Oct-2017  
The Onglet Steak was fine, the Chuck Eye Steak had a very fatty, quite unpleasant texture and the Picanha Steak was juicy and tender, but really didn't have any taste. I haven't tried the other three yet
18-Oct-2017  
I was intrigued by the idea of less well-known cuts. Sadly, I have to say the results were decidedly hit or miss. Of the six steaks, I can honestly say that I only enjoyed two. I like my steaks on the rare side of medium - exactly how DR recommend they are cooked. I watched their online videos to double... Read More. Thanks for your comment.

We’re sorry the Steaks weren't to your taste, but we appreciate your feedback.

 We have now been in touch and resolved this to your satisfaction, but please let us know if we can be of any further assistance.
18-Oct-2017   
they make an excellent meal for one.
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