Cooking queen has dished out a brilliant tip for , revealing how to achieve a 'magnificent' flavour using just two extra ingredients – even when opting for more wallet-friendly cuts.

Steak might be a firm favourite among Brits with a penchant for succulent meat, but the cost can sometimes be as steep as the taste is rich. However, Nigella has let slip a savvy technique that can transform even the most modest of beef cuts, such as flank steak, into a sumptuous meal.

Speaking to ABC News, she explained: "The thing about when a steak is expensive, the thing you can do is cook it very fast and it needs nothing done to it. Now these are two different cuts: that's a flank steak, and that's skirt.

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"But as you can see they don't look quite as good. But the taste, I think is better. It's magnificent. These cheaper cuts are often denigrated, but the cheaper cuts, as all our grandmothers knew, the flavour is better."

She went on to say: "A thinner steak, half the size, therefore half the price, which cooks faster. The difficulty is, in a way you can only when you've got one vital ingredient: and that vital ingredient is time.

"On the days you don't have time, you can't use a cheaper cut because it's going to be tough." To whip up Nigella's thrifty steak, simply heat a teaspoon of oil in a large frying pan, then sear the steak over high heat for a mere ninety seconds on each side.

Serve up onto a toasty plate, then liberally season with salt and pepper to your liking, reports . Lastly, give a good squeeze of lemon into a sizzling pan, allow it to mingle with the meaty oils, then drizzle the zesty concoction over your juicy steaks.

Nigella Lawson spilled her top-secret tip: "What you really need to do though, I think, is marinade it a bit, and put it with a bit of oil and a bit of soy sauce, maybe a spritz of lemon and leave it like that for a while.

"That slightly tenderises the meat, and then it's best cooked slowly. You can grill them, but it's best to tenderise them first."