• Beef Minute Steak
  • Beef Minute Steak
  • Beef Minute Steak
  • Beef Minute Steak
  • Beef Minute Steak

Beef Minute Steak 4 x 100g


In stock
  • 4 x 100g steaks in each pack (approx.)

Select pack quantity

We currently have 31 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Beef* minute steak, also know as steak Canadian or sandwich steak, is taken from the top rump. This cut is deservedly popular due to its ease of cooking; best cooked very quickly at high temperature to medium-rare.

Chef Val Warner inspires:
"Minute steaks are tender, wonderfully tasty and affordable. Expertly butchered from the top rump muscle on the hindquarter, this cut offers real value for money, perfect for that midweek treat.

Brilliant sliced and flash fried with dry-cured smoked back bacon, onions and chipotle chillies, passed over with lime juice and stuffed in to a bun or corn tortilla with raw red onion and chopped fresh coriander, they are delicious.

Doubled-up with cheese in the middle then breaded and fried they make for a crispy joy.

For those watching their health and a quick sear to rare or medium-rare, served up with a lightly dressed, crisp green salad makes for a lean but tasty lunch.

An absolute joy when sliced into strips for an authentic stir-fry or shredded then fried to a crisp in Chinese Crispy Chilli Beef** with a handful of spring time's wild garlic tossed in."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Minute Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**The following have been published on our journal: a detailed guide on how to cook minute steak and Valentine Warner's recipe Chinese crispy chilli beef.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the steak to the dry pan resisting the urge to move them and turn after 1-minute
  5. Once other side has cooked for 1-minute, a rich golden crust should have formed. Turn every 30-seconds or so for a total cooking time of approx. 3-4 minutes
  6. Remove from pan and rest for 5-minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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