Could be cut across the grain into thin strips for a stir-fry (if time allows, marinate first to tenderise and flavour). Or makes a quick steak sandwich in a hunk of French bread, spread with wholegrain mustard. Serve with a crisp, fresh salad.

If called ’quick grill’ it’s likely to have a slightly higher fat content than if labelled ’flash fry’, but really very little significant difference.

Considerably cheaper than Rump, Fillet or Sirloin Steaks although won’t be as tender and succulent.

Meat needs preparation/making into recipe/cooking Meat prepared – make into recipe/cook

MEDIUM [Ready in under 60 minutes] SLOW [Leave for longer than 60 minutes]

 

Close this browser window to return to website.