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

 
£37.00

5 stars

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

Diane Taylor

Each of these steaks has its own unique texture and deep, beefy flavour. They're the steaks Butchers used to keep for themselves. The Flat Iron Steak is named for its shape like an old fashioned iron and this uniform shape makes it easy to cook every time.

 
 

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