|Discover the convenience and versatility of Minute Steak at The Black Farmer. Sourced from the finest cuts of premium beef, our Minute Steak offers a quick and delicious solution for satisfying your cravings. Thinly sliced for your convenience, these tender and flavorful steaks cook up in just minutes, making them ideal for busy lifestyles. Whether you prefer to pan-sear, grill, or stir-fry, our Minute Steak delivers a juicy and mouthwatering experience every time. With its exceptional quality and superior taste, this steak is perfect for sandwiches, salads, fajitas, or any dish that calls for a tender and flavorful meat.
|To maintain the freshness and quality of your Minute Steak, it is recommended to store it properly. Keep the steak in its original packaging or transfer it to an airtight container or resealable plastic bag. Store it in the refrigerator at a temperature of 40°F (4°C) or below. Properly stored, the Minute Steak can be refrigerated for up to 2-3 days. If you won’t be able to consume it within that time frame, you can also freeze the steak. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Frozen Minute Steak can maintain its quality for approximately 2-3 months. When you’re ready to enjoy it, thaw the steak in the refrigerator before cooking for the best results.
|This pack contains 1 piece.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
|COUNTRY OF ORIGIN
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges on a baking tray lined with nonstick baking paper. Drizzle with 2 tsp of the oil, then sprinkle over the paprika and a pinch of smoked sea salt (or regular sea salt); toss to coat. Roast for 25 minutes, until softened and golden.
- Meanwhile, put the butter, Roquefort and chutney in a bowl and mix to combine. Cook the broccoli following the packet instructions.
- Rub the steaks all over with the remaining oil and the thyme; season well. Preheat a nonstick frying pan over a high heat. Add the steaks and cook for 1 minute on each side for medium meat, or 1 1/2 minutes each side for well-done meat.
- Transfer the steaks to 2 serving plates and divide the butter mixture between each. Cover with foil and leave to rest for 5 minutes. Serve with the broccoli and potato wedges.
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