Divine cutlets

Ingredients:

• 220 g of beef shoulder, trim off fat and cut into 4 cm cubes.
• 220g sirloin steak, trimmed of fat and cut into 4cm cubes.
• 0.5 tsp coarse salt

Preparation:

1. Grind the two types of meat separately in a food processor on pulse mode, pressing the pulse button 10 times. Mix everything in a large bowl with coarse salt. Form the minced meat into 140g patties.
2. Heat a cast iron skillet over medium-high heat for 2-3 minutes. Place the patties in the skillet. Cook for 4 minutes on each side for medium-rare. For medium-rare, cook for 5 minutes on each side. Turn the patties over only once, halfway through cooking.