Hip­ster steak

In­tro­duc­ing the lat­est butcher’s cut...

BBC Good Food - - Update -

Taken from in­side the hip of a pig or cow – hence the name we've given it – this is ac­tu­ally the un­sung spi­der steak, a nod to the web-like mar­bling pat­tern of fat. It is of­ten used in a mince mix, but we’ve got some other ideas. This is just about ev­ery­thing you want from a quick fry­ing cut, with enough fat to ren­der and cre­ate the juici­est lit­tle steak about. Pan-fry it for cou­ple of mins on each side and serve with a sharp salsa verde to cut through the fat, or stick it in a sand­wich loaded with caramelised onions.

Thanks to east Lon­don butch­ers-cum­restau­rant Hill & Szrok (hil­land­szrok.co.uk) for shar­ing their knowl­edge.

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