Sunday, 8 July 2012

Feather Steak

Back to food this time and a quick recommendation for a less well known cut of beef.

Feather Steak comes from the outside of the shoulder blade and the marbling of fat within it gives a feathery appearance, especially when thinly sliced.

Personally I recommend taking thin slices (~½cm) and cooking this quickly. BBQ or frying/griddle pan over a high heat, 2-3 minutes each side. Serve with potatoes or a salad. Add an egg if you are feeling decadent.

Warning: overcook it and will become very tough...

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