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.
DELIVERED EVERY FRIDAY
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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