It is the widest and strongest back end of sirloin, has a low fat structure and is suitable for tartare or minute cooking.
Steak with basil pesto Ingredients 4 steaks 4 tablespoons basil pesto Peel and juice from 1 organic lemon 2 tablespoons olive oil 1 tablespoon thyme 1 clove of garlic Salt and pepper Method Mix thyme, salt, pepper, pressed garlic, lemon juice and peel and 1 tablespoon of olive oil together. Coat steaks in marinate properly and leave to marinate for at least an hour. Heat oil in a frying pan, fry steaks until golden, then pour a little of water and simmer covered until soften, it takes about 20 minutes. Serve steaks smeared with basil pesto along with roasted potatoes.
Beef tartare Ingredients 400g meat 1 smaller shallot 1 teaspoon capers 1 teaspoon Dijon mustard 1 tablespoon virgin olive oil Salt and pepper A pinch of ground sweet pepper A handful of fresh chives Method Chop meat finely, cut capers and shallot into small pieces. Mix chopped meat, capers, shallot with Dijon mustard, olive oil, salt, pepper and add a pinch of ground sweet pepper. Mix everything well. Serve beef tartare sprinkled with fresh chives along with toasted baguette.