From Too Many Chefs -

March 10, 2004
Minute Waltz

I denigrated my late mother's cooking last week on this site, and while I was absolutely right (sorry, but she just didn't cook), I forgot about one dish she made that I absolutely loved as a kid - minute steak.

A minute steak is a thin piece of meat pounded flat and usually cooked in a fry pan. Usually it's a pretty tough meat, which is why it's sold thin and then pounded down further.

There's not much to a minute steak, and that's the point. They cook quickly, need little prep, and leave you feeling happy and full. On top of that, they're cheap.

I used to run the two blocks from elementary school for lunch at home and gobble a hot minute steak down while watching Bozo on a little 10" black and white TV. By the time the Grand March started, I was on my way back with a slightly logey feeling and a little gristle lodged in my teeth left from the tough chewy meat.

The Washington Post's Russell Cronkhite has rediscovered minute steaks. I only knew them as flank steak from a cow, but he covers beef, pork, veal, and lamb in his article. He uses red wine and portobello mushrooms with the beef steak. My mother took a more traditional upper Midwestern approach from the early 1970's. She used... salt. That's about it.

Reading the articles and imagining the sizzle and the aroma from the pan, I almost want to go back to eating meat just to have one.. Almost.

Posted by Barrett in Maryland at March 10, 2004 3:20 PM | TrackBack

Mmmmm. Steak. Yummy perfect steak.

And tough, chewy, hugely flavorful minute steaks with lots of gooey cheese and sauteed onions and green peppers.

Think I will have a Philly Cheesesteak for dinner. Nice suggestion.

Posted by Bryan on March 10, 2004 at 3:34 PM