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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Get the Dirty Martini Steak Frites recipe. PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE ... easy-to-assemble dish with layers of cubed pumpernickel-rye bread, ... Get the Mexican Beef 'N Rice ...
The Pioneer Woman has spent years perfecting all kinds of steak dinner recipes, so you'll find options for flank steak, rib-eyes, filets, and even T-bone steaks ahead.
Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Asado – Meat dish traditional in Uruguay, Argentina, Rio Grande do Sul, Peru, Paraguay and Chile – some asado dishes use beef steak; Beef Wellington – English steak dish; Bistecca alla fiorentina; Bistek – Filipino dish
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
The recipe for what we now know as chicken-fried steak was included in many regional cookbooks by the late 19th century. [2] The Oxford English Dictionary 's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.
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A steak cut from the front part of the short loin, the part nearest the rib, just in front of the T-bone steak. It differs from the T-bone in that it lacks any of the tenderloin muscle. [2] Cube steak A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades. Filet mignon