Our Grass Fed Beef Texan Steak with Monkey Gland is a juicy cut from the leg of the finest beef.
The key to cooking a Grass Fed Beef Texan Steak with Monkey Gland is not only in the seasoning but also in the cooking time. As this cut is best-prepared medium, you only need around 4 minutes per side on the braai. This would, of course, vary according to the thickness of the steak. Our massive Texan Steak can also be enjoyed rare or well-done, depending on your preference. Either way, these steaks are full of flavour and perfect when served with braai broodjies (toasties) and potato salad.
Want some tips on cooking the perfect steak? Have a look at the BBC Food’s guide here.
Please note: The Texan is a very large piece of meat, cut from the Silverside, Topside and Flank. It’s over 30cm in length and around 20cm across.
Grass Fed Beef Texan Steak with Monkey Gland