Minute steaks are cut from the flank (rear) of the animal and are great for a quick meal or sandwich. You can also cut them and use in a stir-fry recipe if preferred.
To retain the succulence, cook the steaks quickly so that they don’t dry out and become tough.
We like to cook them in a large hot frying pan for about a minute on each side – or a little less if you want them rare.
Serves 4 4 Tablespoons concentrated butter or ghee 300 ml Curry Puree (can be shop bought or see recipe below to make your own) 1
The Chuck Eye or Delmonico steak is often called the “poor man’s ribeye”. It’s quite a lot cheaper than the traditional Ribeye steak we sell.
For enough marinade for about a kilogram of steak, you will need the following: 2 garlic cloves roughly chopped Half a red chilli, deseeded and
This is delicious when used on any of our steaks but you an also use on joints for a twist on a traditional roast. The
We love this recipe by BBC Good Food which uses diced stewing steak (or shin) instead of mince. You need to be a bit organised
Also called the Hanger steak, the Onglet has a strong flavour and dark colour. It is cut from underneath the diaphragm and has a membrane down
