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.
Related Recipes From Food Network
- Make-ahead Meal 3 Minute Steak Hoagies with Homemade Steak Sauce
- Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips
- Surf n' Turf- Flank Steak and Prawns with a Salad of Grilled Romaine
- Grilled Steak
- Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad