Cookaholics Bulletin Board

Yesterday I picked up Anne Willan's "In and Out of the Kitchen in 15 Mintes or Less" at a garage sale. One of her recipes is "Piquant Steak with Tomato". It calls for pound and a half of minute steaks pounded flat. What exactly is a minute steak? There used to be boxes of little frozen steaks pounded flat and individually wrapped. They were awful. Surely she doesn't mean those. Oherwise, the recipe souds pretty good and I have loads of tomatoes at the moment.

fitzie

Wanna bet?? Yes, it's round steak!

cc

Minute steak is also another name for cube steak.

Not the "minute steak" I grew up with...Tim's description is right on. Growing up in PA, they are what my mother used when she made Philly Cheesesteak sandwiches. Definitely wafer thin and packaged with freezer paper in between the almost transparent layers and sold in the freezer section.

Yeah, I know it. Geekboy has a bizarre sentimental (emphasis on the "mental") fondness for it. Still, cube steaks are pretty commonly referred to as "minute steaks." Linky. I suppose you'd just have to make an educated guess from the context of the recipe. My guess is that since Anne Willan is both British and apparently above using novelty meats, it means cube steak.

That makes sense Jes....probably both are correct and with her being a Brit, she probably did mean cube steak.

Cube steaks and Minute steaks are the same thing for me. I guess it depends in which part of the country you live.

I finally read the intro to the recipe and AW says it is also called Steak Diane. Why she doesn't call it that I don't know. Got out a JC book and the meat she uses in her Steak Diane is tenderloin, Delmonico or rib-eye. Somehow I couldn't see Ann Willan usiing cognac in a recipe calling for those old frozen minute steaks.

Thanks everybody
fitzie

Hi,

In my memory, cube steak is the same cut, only thicker and cubed/tenderized.

Steak Diane is a recipe for a tender cut cooked with peppercorns.

Tin