A very thin, boneless beefsteak sometimes scored for tenderizing. It's small (6 to 9 ounces) and therefore usually cooked briefly1 minute per sideover very high heat.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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