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More than eye fillet: a steak dinner that won’t break the bankMore than eye fillet: a steak dinner that won’t break the bank
We love a tender eye fillet or a juicy scotch every now and then but sticking to just the one cut of steak is like playing one song on repeat and calling yourself a music critic. It’s time to look beyond the usual suspects.
Sure, fillet and scotch have earned their fame, but the rest of the steak family has plenty to bring to the table. Rump, skirt, flank, flat iron and bavette each carry their own character: rich flavour, deep marbling, and textures that reward a little attention in the kitchen.
These cuts are made for real cooks. The ones who know that great flavour doesn’t come from price tags, but from understanding your New Zealand beef and cooking it right. So next time you’re at the butcher’s, skip the celebrity cuts and give the supporting cast their moment. You might just find your new favourite steak.
Cuban style beef sandwich
A flat iron steak is the tender strip from the top blade, once the connective tissues is removed. The result? A lean and tender steak that full of flavour and marbling. We love it for tender slices in between delicious bread for lunch.
Beef satays
Rump steak, not as tender but full of flavour, far more so than the fillets. Here it gives a beautiful chew to these satay skewers. Leave the chilli out if you’ve got little ones and keep it on the side for the spice lovers.
Teriyaki and edamame bowls
Our friend Livi uses flat iron steak to quickly pull together the most delicious Japanese inspired bowl for lunch. Full of protein, iron and other essential nutrients, it’s as tasty as it is nutritious.
PIcklebrined skirt steak
A quick marinade turns skirt steak into a buttery tender iron-rich topping for a big hearty salad. With iron-rich beef and fresh greens balanced by a zesty ranch-style dressing, this is comfort food with a twist. It’s simple enough for a weeknight, yet impressive enough to serve guests.
Okonomiyaki
Quick to cook and full of flavour, rump steak delivers tender, juicy bites that perfectly complement the crisp, savoury pancake beneath. Seared just right, the beef adds a rich, meaty depth that balances the fresh vegetables and tangy sauce.
Barbecued bavette steak
Similar to skirt and flank, the bavette steak is loaded with rich and delicious flavour. Prized in South America for it’s ability to stand up to big sauces and the smokiness of the barbecue.
Steak Fajitas
Skirt steak is the perfect cut for the bright, bold flavours of Central and South American continents. Robust enough to stand up to lime, cumin and yet, beautifully tender when cooked right.
Beef and broccoli stir fry
A classic stir fry that is quicker to make at home than to order in, it’s key the rump steak is cooked quick and fast as to ensure it’s tenderness while retaining it’s flavour.
Posted by Beef + Lamb New Zealand
