Description This steak comes from the abdominal area of the animal; under the chest. Because of it’s position within the animal, it is a cut that benefits from quick cooking at a high heat in order to maintain it’s tenderness. The steak can quickly become tough if overcooked, as such, rare or med – rare is the optimum level of doneness. How to cook: Grill steaks on high heat for a few minutes on each side until browned and place in oven for 5 mins for medium-rare. Remove from the oven, cover in aluminium foil and set aside. If you don’t like your meat rare, slice the meat into 1cm-thick slices once out of the oven and grill slices for 10 seconds on each side before serving.
