Sirloin With Bone
This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed. These items are not kept in stock they are ordered and arrive fresh from Italy twice per week.

Sirloin With Bone


Estimated price per piece

Maremmana beef is deep red in colour, very lean – with a lipid content lower than 1.5% - and extremely tasty! Thanks to its optimal water retention, Maremmana beef does not lose much water during cooking. It is also rich in unsaturated and polyunsaturated lipids – even omega-3 – whereas it has low levels of saturated lipids and cholesterol. As of today Maremmana beef is considered the very best beef, even better than the famed Chianina, from a nutritional – dietetic point of view.



INGREDIENTS: 25g dried porcini mushrooms, 1 sprig thyme, leaves only, 2 thick sirloin steaks, 1 tbsp olive oil, baked potatoes and salad, to serve

PREPARATION: Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight. Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there’s no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.

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