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This economic steak is usually cut thinly (about 1cm thick) and so cooks quickly. It needs to be flash-fried so it retains its succulence and doesn't dry out and become chewy or tough. The best way to cook the meat is in a large hot frying pan for about a minute on each side - or about 10-15 seconds less if you want them rare. Flash Fry steaks are great for a quick meal or a sandwich – cook them up with some seasoning and serve in a buttered baguette with some mustard and a few crisps to garnish for a great weekend brunch.