Try Silicon Valley steak sensation – now available at borough supermarkets

Silicon_Valley_Steak

There’s some great news for people in the borough who like to get their teeth into gourmet grub.

Shoppers at Sainsbury’s stores in the area can get their hands on the supermarket giant’s posh new range of steaks being added to their popular Taste the Difference range.

And to top it all off, they are now also selling new edible gold leaf sheets which allow you to transform your steak into what the high-flying execs in Silicon Valley are currently putting on their plate.

Recent reports from America suggest that the Silicon Valley elite are now tucking into gold-flecked beef in the region’s top restaurants.

DELICIOUS: Fancy sinking your teeth into Silicon Valley’s new favourite steak?

Now, for as little as £3, you can try the trend at home, with the supermarket giant’s new sheets of edible gold leaf, which can be broken up and sprinkled across one of their tasty new steaks.

 

Rebecca Deeley, Product Developer at Sainsbury’s said: “We know that a steak dinner is now much more of an occasion, and many of our customers are seeking inspiration from restaurants for on-trend cuts and accompaniments to try something new.

“Applying our edible gold leaf over a perfectly seared and succulent steak can quickly transform a classic evening meal into something truly sensational!”

The new restaurant cuts in the Sainsbury’s range are:

  • Taste the Difference British Bone in Ribeye Steak – serves two, matured for 30 days and best cooked medium
  • Taste the Difference British Bone in Sirloin Steak – serves two, matured for 30 days and best cooked medium rare
  • Taste the Difference British Picanha Steak – serves one, this tender cut popular in Brazil is matured for 30 days and best cooked medium rare
  • by Sainsbury’s Flat Iron Steak – serves one, matured for 21 days and best cooked medium rare
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Fancy giving this luxury foodie trend a go? The four new steaks and gold leaf packs are already available in stores across the borough.

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