Minute Steak 1 x 170g

£3.10

Minute steak is thinly cut, which makes it quick to cook and ideal for steak sandwiches or rolls. We take the cut from the topside for the best, lean minute steaks. They are full of flavour and ideal for flash frying. The short cooking time and the fact that it has usually been tenderised or pounded mean that it’s able to retain its juices. This results in one of the moistest and deliciously tasty steaks. Minute steak is a firm favourite of homes up and down the country, and rightly so.

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Some suggest that minute steak should be lightly coated with olive or other oils before cooking. However, this tends to create unwanted smoke. We like to use a heavy, non-stick pan, though an ordinary pan at high temperature is unlikely to stick. It is best to add seasoning after cooking, while the steak is resting.

 

We source local meat from farms in Wiltshire, Somerset and the South West, and make sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.

 

Even the best meat still requires expert preparation, so we work with master butchers who ensure our minute steak is carefully aged in ideal conditions. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never take short cuts and our insistence on such methods is central to maintaining the quality you have come to expect.

 

We vacuum pack our minute steak to keep the meat fresh for longer. This also means it is suitable for home freezing.

 

Cooking instructions:

  1. 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.
  2. Meanwhile, put the butter, Roquefort and chutney in a bowl and mix to combine. Cook the broccoli following the packet instructions.
  3. 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.
  4. 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.

 

This product has a shelf life of 12 days from the date of delivery.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.