Speciality Steaks for Two
Speciality steaks from our Butchers
- Grass-fed British beef
- Rich Picanha Steaks
- Tender Flat Iron Steaks
- Code: D5104
- Price per kg:
- Item weight:
- Servings: 2
Box Contains:
- Picanha Steak, 220g
- Flat Iron Steak, 180g
| Origin: | UK |
| Produced: | UK |
| Welfare: | Grass-fed |
| Accreditation: | Naturally reared |
Enjoy the rich flavour of these little-known, great-value steaks. Prized in Latin American countries for its intense taste, Picanha is cut from the rump and delicious with a marinade or cooked on the barbecue. Flat Iron Steaks are rich, extremely tender and well marbled - an excellent combination.
Cook them rare to medium and slice thinly to share between two.
Picanha Steak
Cooking guidelines from defrosted: 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.
Cooking appliances vary in performance, these are guidelines only.
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.
Cooking appliances vary in performance, these are guidelines only.
Flat Iron Steak
Cooking guidelines from defrosted: 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 1 tsp sugar, 1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped, for 2 hours.
Cooking appliances vary in performance, these are guidelines only.
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 1 tsp sugar, 1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped, for 2 hours.
Cooking appliances vary in performance, these are guidelines only.
Picanha 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: 0.13g
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
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