Speciality Steak Selection

Explore a great new world of flavour

Availability: In stock

£24.75
CODE: D2670
 
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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.

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.

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

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

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Picanha Steak

Nutritional values: (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g

Chuck Eye Steak

Nutritional values: (Typical per 100g)
Energy: 726 kJ / 174 kcal, Fat: 10.1g, of which Saturates: 4.3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.7g, Salt: 0.14g

Onglet Steak

Nutritional values: (Typical per 100g)
Energy: 858 kJ / 205 kcal, Fat: 10.1g, of which Saturates: 3.8g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 26.7g, Salt: 0.19g

Bavette Steak

Nutritional values: (Typical per 100g)
Energy: 916 kJ / 219 kcal, Fat: 9.4g, of which Saturates: 3.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 31.4g, Salt: 0.16g

Skirt Steak

Nutritional values: (Typical per 100g)
Energy: 861 kJ / 205 kcal, Fat: 10g, of which Saturates: 4g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 27g, Salt: 0.19g
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.

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 against the grain to enjoy.

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

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. Slice thinly against the grain to enjoy.

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

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 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. Slice thinly against the grain to enjoy.

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.

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. Slice thinly against the grain to enjoy.

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.

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