Steak hache

Cut the chuck into roughly one inch chunks, cutting away the silver skin.

Freeze the chunks about 20 minutes, until firm around the edges but soft in the middle.

Freeze the food processor blade at least 30 minutes, then pulse the semi-frozen beef to a pebbly ground beef.

Form about six ounces per serving into a thick football shape, so it is harder to overcook.

Salt one side, brush with beef fat and grill to medium rare or rarer.

Plate with whole grain mustard, parsley and freshly ground black pepper.