Description
Assorted steak is a mix of the steak cuts left after the fillet, sirloin and ribeye have gone to their own trays. You get rump, topside and a few pieces off the shoulder, all of them lean enough to cook fast and none of them so precious that you have to be careful with them.
It is the honest weeknight purchase. Nothing precious about it. Slice it thin across the grain for a quick fry with onions, cut it into strips for a stir fry, or beat it flat and make a cheap steak sandwich. If you do want it as a steak, sear it hot and do not go past medium, because there is not enough fat in these cuts to keep them juicy at well done.
One kilo feeds four in a fry. Ask for it cubed if you are making stew instead, though a braising cut will do that job better and cheaper.
Reviews
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