32 Day Aged Yorkshire Beef Tenderised Sirloin Minute Steaks

£4.20
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Size & Weight: 2 x 113g (4oz)

Minute steaks big on flavour

Taste the difference with every mouthful when you slice into our delicious grass fed dry aged  minute beef steaks. Cut from the sirloin and tenderised for a melt in the mouth sensation. Quick and easy to cook, flash fry for a tasty lunchtime sandwich. 2 x 4oz/113gm.

See all our other grass fed steaks available to buy online.

Nutritional Information
Per 100gm
Energy (kj) 501
Energy (kcal) 119
Fat 4.2g
Fat (of which saturates) 2.1g
Carbohydrate 0
Carbohydrate (of which sugars) 0
Fibre 0
Protein 20.3g
Salt (mg) 0.13g
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Chef's Recipe 

Aromatic Steak Salad with Freekeh and Chimichurri

Aromatic Steak Salad with Freekeh and Chimichurri

 

Ingredients
450g thin cut sirloin steaks
1 x 250g pack ready to eat freekeh or 100g cracked freekeh
500ml good, hot vegetable stock
1 red pepper, cored, deseeded and diced
1 yellow pepper, cored, deseeded and diced
2 teaspoons ground cumin
½ teaspoon ground turmeric
2 teaspoons rapeseed oil
For the Chimichurri:
1 x 30g pack freshly chopped coriander, finely chopped
½ x 25-30g pack flat-leaf parsley, finely chopped
¼ teaspoon dried chilli flakes
Juice of 1 small lemon
1 teaspoon runny honey

 

Method


Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.

If using cracked freekeh, cook according to the packet instructions, drain and set aside.

For the chimichurri, put all the ingredients into a small bowl, season, mix together to combine and set aside. Mix 4 tablespoons of the herb mixture into the freekeh along with the red and yellow pepper.

Heat a non-stick griddle pan until hot.

In a small bowl mix together the cumin, turmeric and oil. Season the steaks and rub with the spice mixture on both sides.

Cook the steaks for 1-2 minutes on each side then thinly slice.

Spoon the freekeh onto a plate, arrange the steak on top, spoon over the remaining chimichurri and serve.

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Sirloin minute steaks