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Frying/Minute Steak

Frying/Minute Steak

This steak can be cut from a variety of muscles but is often from the thick flank. It is cut thinly (about 1cm thick) and so cooks quickly.

Nutritional Values:

Nutritional Value: 
Flank, raw, lean
Fat: 
9.3g
Energy kj/Kcal: 
730/175
Saturates: 
3.8g
Protein: 
9.3g
Price: 
3
What does it look like?: 
What does Frying/Minute Steak look like
Where is it from?: 
Where does Frying/Minute Steak come from
How can I cook it: 

This steak needs to be cooked quickly so that it retains its succulence and doesn't dry out and become tough. As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or a little less if you want them rare.

What else could I use: 

The frying and minute steaks are great for a quick meal or a sandwich - for something equally quick, try some stir-fry strips, often taken from the same part of the animal.

Did you know: 

Frying steaks are often sold as an economy steak.