Lean, flavourful — and the secret to the best cold beef sandwiches of your life
Topside is lean, which means it wants gentle heat. Your topside arrives as thin-cut steaks, and a short spell in a low oven with moisture in the pan, followed by a fast sear, turns them into rosy, roast-beef-style slices. It appears in all four of your share packs, which means developing a relationship with this cut is one of the best investments you can make as a Your Farmer member.
Combine mustard, olive oil, garlic, herbs, salt and pepper. Coat the topside steaks all over and marinate for at least 1 hour — 4 hours or overnight if you're organised (optional, but the flavour deepens).
3 tbsp Dijon mustard2 tbsp olive oil3 cloves garlicthyme and rosemaryBring to room temperature before cooking.
Place the steaks on a rack in a roasting tin with the beef stock in the base.
1 cup beef stockSlide into a 150°C oven for 12–15 minutes, until the centre of a steak reaches about 48–50°C — the gentle heat and the moisture below keep these lean, thin-cut steaks tender.
Pat the steaks dry, then sear in a smoking-hot pan for about 1 minute per side, until deeply browned (aim for 57°C in the centre for medium-rare).
Rest for 10 minutes. Slice thinly against the grain. The stock and drippings in the tin make a quick jus — pour a little over each plate, and save the rest of the beef for sandwiches.
💡 Topside makes the best cold roast beef for sandwiches. Cook the steaks to medium-rare on Sunday, slice thinly the next day, serve with Dijon mustard, horseradish, and rocket on good bread. This is the lunch you've been waiting for.
Topside comes with every pack. Here's how to make it the star every time. Join the Your Farmer community. 🥩
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