Beef Minute Steak

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.

Val Warner adds:
Swaledale Butchers' Minute Steaks are from small herds of traditional breed cattle, slowly grown on grass and dry-aged on the bone to ensure a depth-of-flavour.

Beef Minute Steaks are wonderfully affordable tasty and tender. 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 flashed fried with bacon, onions and chipotle chillies, passed over with lime juice and stuffed in a bun or corn tortilla with raw red onion and 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.

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

Grass-fed, heritage breed beef, dry-aged on the bone for >28 days

1. Take Minute steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steaks 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 Minute steaks 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. 4-6 minutes
6. Remove from pan and rest for 6 minutes
7. Slice across the grain and serve

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