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Excellent Flat iron steak

approx. 200 g

    Extra information

    Steak cut from the beef steak

    Usage

    Preparation: remove the flat iron steak from the refrigerator and packaging half an hour before use and let it come to room temperature, covered. Pat the flat iron steak dry with paper towels. Frying pan: heat liquid margarine, possibly with a dash of (olive) oil. Sprinkle the flat iron steak with pepper just before preparation. Fry the flat iron steak at a high temperature until brown on both sides. Moderate the temperature and cook until desired result: rare 2-4 minutes per side; medium 3-5 minutes per side; well done 4-6 minutes per side. Keep the flat iron steak moving over the bottom of the pan while cooking and turn the flat iron steak regularly. Do not pierce the flat iron steak with a fork, so it remains tender and juicy. After cooking, wrap the flat iron steak in aluminum foil and let it rest for a while before serving.

    Ingredients

    Ingredients: beef.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Nutritional values

    These values ​​apply to the unprepared product

    Type Per 100 Grams
    Energy 561 kJ (134 kcal)
    Fat 5.5g
    of which saturated 2g
    of which unsaturated 2.5g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 21g
    Salt 0.2g

    Excellent Flat iron steak

    approx. 200 g

      Product form

      The flat iron steak is a steak cut from the beef tenderloin and is very suitable for frying or grilling. Delicious with a fresh salad and rosemary potatoes. * Beef * Preparation: frying pan or grill, approx. 4-12 minutes * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Tip: do not pierce the meat with a fork, so it remains tender and juicy

      €9 , 35

      €10,20 (incl. btw)

        Characteristics

        Gluten free, Lactose free

        Save

        Can be used until: see front. To be consumed no later than the stated date, provided it is kept refrigerated (max. 4°C).

        Description

        The flat iron steak is a steak cut from the beef tenderloin and is very suitable for frying or grilling. Delicious with a fresh salad and rosemary potatoes.


        * Beef
        * Preparation: frying pan or grill, approx. 4-12 minutes
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Tip: do not pierce the meat with a fork, so it remains tender and juicy

        Extra information

        Steak cut from the beef steak

        Usage

        Preparation: remove the flat iron steak from the refrigerator and packaging half an hour before use and let it come to room temperature, covered. Pat the flat iron steak dry with paper towels. Frying pan: heat liquid margarine, possibly with a dash of (olive) oil. Sprinkle the flat iron steak with pepper just before preparation. Fry the flat iron steak at a high temperature until brown on both sides. Moderate the temperature and cook until desired result: rare 2-4 minutes per side; medium 3-5 minutes per side; well done 4-6 minutes per side. Keep the flat iron steak moving over the bottom of the pan while cooking and turn the flat iron steak regularly. Do not pierce the flat iron steak with a fork, so it remains tender and juicy. After cooking, wrap the flat iron steak in aluminum foil and let it rest for a while before serving.

        Ingredients: beef.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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