Australian Cube Roll Beef Steak
Php 890 / kg
Grass-fed Australian beef also known as Rib-Eye Boneless or Scotch Fillet is a cut along the top of the ribs on either side of the spine towards the front.
The Cube Roll is claimed to be one of the tastiest parts and offers intense succulent flavor, juiciness, and tenderness. Perfect for superior roasting on a weekend or on a special occasion.
This red meat portion is high in protein and contains some essential amino acids in high doses. These are the building blocks of our body that help keep our physical strength daily. Protein also help in preventing illness by producing hormones and enzymes necessary to block it. This nutrient is also an incredible aid in weight loss, keeping the satiety for longer and the hunger pangs at bay.
It is a good source of B vitamins as well, particularly B12, B6, and B3, that contribute in keeping the immune system strong and the bodily functions well and healthy.
An excellent source of minerals. It is rich in zinc that helps the muscles, the immune system, and the brain healthy. It provides decent content of phosphorus and iron also. A hundred-gram cooked serving provides 20% and 12% of the daily recommended intake respectively.
How to Cook:
Barbecue, Grill, Spit-roast, Pan-fry, Sautée, Roast
Best when cooked chilled.
Allow Cube Roll to rest for 2-3 minutes after cooking to even out juice redistribution.
Shelf-life: 2-3 days when stored in the refrigerator, 30 days in the freezer.
Delivery and Packaging:
Delivered frozen, raw, vacuum packed per 400-450g (2 pieces)
Grilled Cube Roll Steak n' Salad
2 cube roll steaks
2 tomatoes, cubed
1/2 cucumber, cubed
1 head romaine lettuce, chopped
1 red bell pepper, chopped
50 g feta cheese, crumbled
1/2 small onion, chopped
4 tbsp olive oil
1 lemon, juiced
Salt and ground black pepper
Massage steak with olive oil and season with salt and pepper.
Preheat the grill.
Cook the steaks on one side until preferred degree of doneness is achieved. Turn the steaks once only.
Remove the steaks from the grill and cover loosely with foil.
Let rest for 2-3 minutes before serving.
In a salad bowl, combine tomatoes, cucumber, romaine lettuce, bell pepper, onions, and the feta cheese.
In a separate bowl, whisk olive oil and lemon juice with a shy sprinkling of salt and pepper together.
Pour dressing over salad.
Serve the steak with the salad.