5 ways with… steak

It’s National Butchers’ Week from 8 to 14 March, so we’re putting steak in the spotlight this issue

1. Straight up

Steak and chips is a staple for any menu. But what cut to go for? Fillet is the most tender and best served rare, whereas sirloin is cheaper, has more flavour and is best served medium rare. For a more affordable option, rump is ideal, cooked no more than medium. Serve fuss-free with chips and green vegetables with a peppercorn, garlic butter, blue cheese or Béarnaise sauce on the side.

2. Stir away

Whip up a stir-fry using lean flank steak, throwing broccoli, peppers, onion, garlic, ginger, soy, chilli, lime juice and noodles into the pan.

3. Fast food

What better sandwich to make than a Philly cheesesteak one? Traditionally made with super-thin slices of ribeye steak, caramelised onions and provolone cheese, it’s been tweaked about with but stick with the classic served in a sub roll.

4, Dipping great

It can be done with fish and chicken so why not steak? That’s dippers we’re talking about! Season flank steak and cut into strips, coat in panko and beaten egg and fry, turning, for between 5 and 7 minutes until golden. Serve with a mustard sauce for dipping in.

5. It’s a wrap

Go all out with beef wellington; tenderloin fillet coated with mushroom duxelles and wrapped in puff pastry. You can make it whole and slice to serve or create mini individual ones. Eaten hot or cold, it’s perfect for eating in and taking away for a special occasion.