What was the classic American fast food can now be found on the menus of the finest restaurants served with everything from foie gras to slices of black truffle. This is the chef’s version of a regular burger. The idea is that you very finely mince chuck or flank steak using a large chef’s knife.
This is a delicious canapé for a smart party or special occasion. Instead of cooking the steak on the skewers it is done in one large piece and sliced so that you get nice rare slivers of meat. The béarnaise sauce is best made at the last minute but will hold set over a pan
The ultimate steak for those who really want to push the boat out is the T-bone. Of course they are much larger than a regular steak so you may find that each one could serve up to 2 people depending on the appetites of your guests…. Serves 4 Ingredients: 4 x T-bone steaks, approximately 1
This white bean purée is a great alternative to creamy mashed potatoes and every bit as delicious. We’ve paired it with some minute steaks, which literally take 3 minutes to cook. Ingredients: Serves 4 5 tbsp extra-virgin olive oil 2 tsp each finely chopped fresh rosemary and thyme 4 x 5oz thin cut sirloin steaks
This is a fabulous open sirloin steak sandwich with a whole host of wonderful flavors. The base is bruschetta, which is basically soft country toast and makes this a meal in itself. Ingredients: Serves 4 4 tbsp plain Greek style yogurt 1 tbsp freshly squeezed orange juice 1 tbsp freshly grated horseradish (from a jar