Delicious ‘last-minute-panic-but-they-won’t-notice’ steak rustle up.
PREP TIME: 5 mins
COOKING TIME: 15 mins
IDEAL FOR: a special meal, meat-treat night, any occasion!
Just realised it’s Valentine’s Day on Friday?
I’ve got you covered with this super easy and very tasty steak rustle up that is sure to impress that special someone.
You can thank me later…
‘Commercial card day’
What can I say??…
We aren’t romantics in this household.
My husband always wishes me a happy ‘Commercial card day’.
But we aren’t totally miserable, we still enjoy cooking a nice meal.
Which is why I’m posting this simple but standout meal for those who enjoy celebrating it.
And for those that have found themselves in a pickle.
OK, don’t freak out
This is all about cheap cuts.
And I’m not setting you up to fail with a cheap cut.
In fact, these cuts are often full of flavour and they won’t break the bank.
It’s just that it all hangs in the balance with the cooking.
But if you are wanting to go for a premium steak, check this post out for the perfect way to cook and season your steak.
However, stick with this if you want to know all about impressing with the lesser known.
There are a number of cuts you can try which can be cooked in a similar way.
Onglet or Hanger Steak
It’s taken from the cow’s lower belly.
And there’s only one per cow so it maybe tricky to come across.
Go for a flatiron steak as a substitute if you can’t find it.
Onglet has an intense meaty flavour.
It can get very tough if not cooked correctly.
So, use a non-stick pan on a high heat.
(depending on thickness) Cook medium-rare is approx 3 – 4 minutes each side.
Turn occasionally to ensure nice brown crust is forming.
Then rest for 10 -15 minutes under tin foil on a warm plate.
Serve it cut into slices across the grain to make it as tender as possible.
Onglet is also a great cut for marinades as it takes on the flavours well.
Flatiron Steak or Top Blade Steak
A flat muscle off the shoulder blade.
A steak that’s super tender and tasty.
Cook over high heat, similar to onglet.
Turn the steak 3 or 4 times forming a rich, golden crust, reduce heat to medium when crust has formed.
Cook 2 – 3 minutes each side for medium-rare.
Rest and serve sliced thinly.
Found near the onglet, by the lower belly and ribs.
Full of flavour but can be quite tough.
So, need to be cooked well.
It’s quite a thin steak and has tough membrane, which needs to be removed before cooking.
Cook very quickly in a pan on a high heat.
But Skirt is best used with marinades or rubs.
Dishes like fajitas work well and even are good in Cornish pasties.
Bavette steak or Flank
It’s just below the belly, close to the hind leg.
This cut is lean and very flavourful.
Like the skirt, it needs careful fast, hot pan frying.
It’s also good for braising or marinating and cut thinly (across the grain)
Tips on how to ensure a cracking steak
A few basic tips:
- Make sure the meat is at room temperature before cooking.
- If you’re slicing the steak before serving, be sure to go across the grain.
- For most grill-friendly cuts, about five minutes is enough.
- And make sure you rest the meat.
Top 4 sauces for steak
If you want to add a bit more to your special dish then check out my top four sauces for steaks, here
Do you have any Valentine’s-save-the-day recipes?… drop me a line.
Bavette steak with Sauteed Kale, Garlic, Chilli and Peanuts
- 400 g Bavette steak – trimmed and cut to size
Sauteed Kale, Garlic, Chilli and Peanuts side
- 3 tbsp
extra-virgin olive oil
cloves garlic, thinly sliced
- 1/4 tsp
red chili flakes
- 2 bunches of kale (remove the stems) & slice cross-ways
- sea salt and ground pepper
- 100 g peanuts crushed optional
Preparing the sauteed Kale, Garlic, Chilli and Peanuts side
- Over a medium heat, In a large pan, heat the oil and then add the garlic and chili flakes and sauté for 2 mins or until the garlic just begins to brown.Then add the kale in batches and toss to coat with oil. Once all in, cover the pan with a lid and sauté for 5 mins.Remove the lid, season and cook for 3 mins, or until the moisture has mostly evaporated.
Preparing the Bavette steak
- Make sure your Bavette steak has been brought to room temp before frying.Pre-heat a heavy based frying pan until you hear a sizzle when drop a little oil in.Season the meat just before you ad to the pan.Cook over high heat turning the steak only once after a rich, golden crust has formed (you can tell when to turn as the steak will be able to move i.e. not stuck to the pan).Then reduce the heat to medium and cook for 3 – 4 minutes each side for rare.Finish by adding a large knob of butter when. Leave to rest in a warm place at least 5 minutes before slicing.