Minute Steak

Description of the Minute Steak

Minute Steak is tasty, thinly sliced beef; easy to prepare in a matter of minutes. The Minute Steak retains its own juices while being cooked. The Minute Steak comes from American cattle that grow up on wide open plains and are fed grain for at least 120 days.


Box: Two portions, a total of 250 grams.

The most delicious flavour combinations with the Minute Steak

The Minute Steak is perfect with a homemade salad. Your Minute Steak is also great with candied onions or homemade creamy mushroom sauce. You can take the Minute Steak in any direction to expand your culinary horizons. Would you rather go for a Vietnamese version of our Minute Steak? Then why not combine your Minute Steak with pepper, fish sauce, lime, and green and red peppers? The possibilities are infinite.

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100% beef.

Nutritional values

Per 100 Gram.


Energy 513 kJ / 122 kcal
Fat 3,4 g
Saturated fat 1,3 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 22,9 g
Salt 0,0 g

BARBECUE: 3 minutes. *
Turn regulary.

GRILL: 3 minutes. *
Turn halfway.


* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.

Minute Steak Vietnamese style

2 persons


  • 500g Minute Steak
  • 3 tbsp Fish sauce
  • 4 Limes
  • 1 tbsp Sugar
  • 1 Bunch green asparagus
  • 1 Large carrot
  • 1 Red pepper
  •  Green pepper
  • Sunflower oil
  • Salt
  • Pepper
Cut the pepper into thin strips. Do the same with the carrot. Juice the limes. Peel the asparagus, if necessary, remove the bottom and use a vegetable peeler or mandolin to cut the asparagus into even strips. Mix the fish sauce with the lime juice and sugar and set aside.

Next, mix the asparagus with the carrot, red and green pepper and season with salt and pepper.

Grease the Minute Steaks with some sunflower oil. Heat a grilling pan and cook the Minute Steaks for about 3 minutes on each side.

Now add 3 tablespoons of fish sauce and lime mix to the vegetables. Serve with the Minute Steaks and sprinkle with extra sauce.