This steak can be cut from a variety of muscles but is often from the thick flank. It is cut thinly (about 1cm thick) and so cooks quickly. Frying steaks are an economy steak

 

Cooking suggestions

This steak needs to be cooked quickly so that it retains its succulence and doesn't dry out and become tough. As the name suggests it is best cooked in a large hot frying pan for about a minute on each side or a little less if you want them rare.

 

Flavours

PLAIN OR SALT & PEPPER

 

FRYING STEAK

FLAVOUR
WEIGHT
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