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minute steak Notes: In some parts of the country, a minute steak is a small, thinly sliced, boneless sirloin steak. In others, it's a thinly sliced eye of round steak. In still others, it's a cube steak.
Minute Steak - a boneless steak cut one quarter inch thick, and criss-crossed with cuts for tenderizing. It is intended to be sautéed in 1 minute. To cook it longer is to toughen it.
Minute steak - A tender and juicy very thin steak cut from the top round, which can be quickly sautéed, broiled or pan-broiled.
Mirabelle - [French] small yellow plum, used as tart filling; a liqueur made from small yellow plums.
Minute Steak A small, fairly thin, boneless sirloin steak
Mirepoix A mixture of fairly fine, diced vegetables such as carrots, onions, and celery.
Mix To blend ingredients ...
bavette: minute steak; the top or skirt of beef
baveux: moist, runny
Beaufort: cow's milk Gruyére cheese from Savoie
bécasse: woodcock, Scolopax rusticola
becassine: snipe, Gallinago gallinago
beignet: fried dough, a fritter ...
For Cheese Steak Stromboli you will need minute steaks broken up, refrigerated tubes of pizza dough, diced green pepper, diced onion, sliced mushrooms, tomato sauce, shredded cheddar cheese, olive oil, ...
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A thin sauce made from chopped mint, vinegar and sugar, traditionally served in England as an accompaniment to roast lamb. Minute steak ...
It is a beefsteak, which is cut from between the animal's ribs. It is often placed between sheets of oil paper and pounded until it is thinned. It is then grilled or sautéed in butter for about one minute. A common name for entrecote is minute steak.
Today, Salisbury steak usually contains egg, bread crumbs and seasonings and is topped with gravy. A thin, fried, hamburger steak is sometimes referred to as a "minute steak". In many parts of the U.S.
 See also: Beef, Cooking, Round, Slice, Flavor
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