Minute steak

Minute steak is a term used in the United States to describe a thin, boneless cut of beef, usually the sirloin or round steak cuts, that is cooked quickly, often pan-fried, due to its thinness. The name "minute" steak refers to the short amount of time it takes to cook, not the size or thickness of the steak.

History

The term "minute steak" was first used in the United States in the early 20th century. It was popularized during the Great Depression when the quick-cooking steak was an affordable way to serve beef. The minute steak has remained a staple in American cuisine due to its affordability and quick cooking time.

Preparation

Minute steak is typically prepared by pounding a high-quality beef cut to tenderize it and reduce its thickness. This process allows the steak to cook quickly, usually in less than a minute per side. The steak is often seasoned with salt and pepper, then pan-fried in a hot skillet with a small amount of oil. It can also be breaded or used in a variety of dishes, such as steak sandwiches or beef stroganoff.

Variations

There are several variations of minute steak around the world. In the United Kingdom, minute steak is often served with chips and peas as a quick and easy meal. In Germany, a similar dish is called "schnitzel," which is a breaded and fried thin cut of meat.

Nutritional Value

Minute steak is a good source of protein, vitamin B12, zinc, and selenium. However, like all red meats, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess.

See Also

• Steak
• Beef
• Sirloin steak
• Round steak