A thin steak with a big, broad flavour
- Hand cut from grass-fed, fully matured British beef
- Packed with natural flavour and a definite bite
- Cooks to a juicy rare in just a minute each side
Price per kg:
This thin and tasty steak has a loose grain and definite bite. Cook briskly, and enjoy very pink for the juiciest results.
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.