Speciality Steak Selection

Explore a whole new world of flavour

  • All six of our speciality steaks
  • Chefs’ ‘trade secret’ steak cuts, full of big flavour
  • Sublime flash-fried to rare or medium-rare
  • Code: D1979
  • Price per kg:
  • Item weight:
  • Servings: 6
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

 
Special Price £23.00 Regular Price £34.50

5 stars

"It was excellent. The meat was so tender when I cooked it."

Diane Taylor

Speciality steaks, cut from well worked or hidden muscles, bringing their own unique textures and deep, beefy flavours. A mix of some you might recognise including Flat Iron Steak and Skirt Steak with new options like Picanha Steak.

 
 

Cooking Instructions:
 
Chuck Eye Steak & 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. Slice thinly against the grain to enjoy.

Chefs Tip for Chuck Eye Steak:
Marinade the steak with 1 tsp Honey, 1 tsp Soya Sauce and 1 chopped chili, for 2 hours.
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  minutes 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 1 tsp sugar, 1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped, for 2 hours.
Onglet
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 ½ a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine, for 2 hours.
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  minutes 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.
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  minutes 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 honey, 5g Ginger finely chopped, 1 tbsp olive oil and 1 tsp lemon juice, 1 tsp Soy sauce, for 2 hours
Nutritional Information
 
(Typical per 100g)

Bavette Steak
  • Energy: 916 kJ/219 kcal
  • Fat: 9.4, of which Saturates: 3.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 31.4g
  • Salt: 0.16g

Chuck Eye Steak
  • Energy: 726 kJ/174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g

Flat Iron Steak
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.125g

Onglet Steak
  • Energy: 858 kJ/205 kcal
  • Fat: 10.1g, of which Saturates: 3.8g
  • Carbohydrate: 0g, of which Sugars: 0.
  • Fibre: 0.3g
  • Protein: 26.7g
  • Salt: 0.19g
 Picanha Steak
  • Energy: 267 kJ/174 kcal
  • Fat: 10.1, of which Saturates:4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g
Skirt Steak
  • Energy: 861 kJ/205 kcal
  • Fat: 10g, of which Saturates:4g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 27g
  • Salt: 0.19g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours