This tasty, quick-to-cook piece of meat is a restaurant and household staple. These thin steaks make a delicious meal when cooked with mushrooms, garlic, and onions, and piled on a bun with some tasty relish.
Learn more about this sizzling snack by reading on.
Table Of Contents
- What is Sizzle Steak?
- How to Cook Sizzle Steak
- Sizzle Steak Recipes from Around the Web
Don’t confuse a sizzle and minute steak. While both cuts are thinner than average, a sizzle steak has more meat. Cut from the round, it has all the meaty goodness of sirloin without the fat.
Quick to cook, this steak cut makes the ideal ingredient for a quick meal or snack. It contains several textures in one bite, with a crunchy outside and slightly rare inside. The combination adds flavor to subs, sandwiches, and even salads without breaking the bank.
This simple cut provides a good mix of value and flavor for people with a lower grocery budget. Those who follow a diet or need to cut back on their saturated fat intake might also find it easier to do so with this thinner cut of meat.
Overall, a sizzle steak is reasonable in price, of decent quality, and suitable for fast frying or grilling.
A sizzle steak will never fully replace a top-quality piece of sirloin for a true carnivore, but it’s great to have on hand. Thinly sliced or shaved, with a salty crust and medium to rare center, is a showstopper.
Use it to put the finishing touches to a salad or create the perfect meaty sandwich. While technically not cured meat, this sliced steak also won’t look out of place on a charcuterie board.
The basic instructions for cooking this cut are similar to most steaks. The difference here is that most people slice it before cooking it for a maximum of four or five minutes. You choose which method works best for you.
Season your steak to taste, and make sure it’s at room temperature before frying. Then heat your skillet over high heat and add a little oil to the pan to heat. Place your meat in the pan and let it sizzle for a minute and a half before flipping it.
Flip it once and continue to cook it until both sides are brown. Allow it to rest for a few minutes or cool before slicing it.
Season the meat using salt and pepper to taste. Slice it as thinly as possible and allow it to reach room temperature.
Preheat a skillet to high and heat your oil. Place the slices in the pan, and let them cook until just done outside, but still a little pink in the center. Carefully watch as overcooking will dry out the meat.
It is easy to overcook this particular cut because of the steak’s low fat content. As a result, it pays to play around with marinating it to keep it moist. Apply your dry seasoning just before cooking to prevent salt from drying the meat.
The possibilities are endless. Make the steak the star of the show by placing it into an artisan sub and piling on relish and mustard. Choose a classic treat by mixing it with onions and mushrooms and serving it on a bun.
Otherwise, use it in a stir fry or salad. Choose whichever setting you like; this steak makes a fast way to add extra protein and flavor.
Warm two tablespoons of olive oil and one tablespoon of butter over high heat. Before the butter browns, add the steak and then lower the setting to medium. Fry the first side for between four and six minutes.
Flip and cook the other side to sear it. Allow it to rest before cutting it.
- 2 sizzle steaks
- Salt to taste
- 1 teaspoon of garlic powder
- ¼ onion, diced
- ¾ can of cream of mushroom soup
- 2 tablespoons each of oil and butter
- ½ cup water
Season and cook the steak, as usual, and then set aside in tented foil. Sauté the onion in the same pan. Add the remaining ingredients, heat through, and serve as gravy on buns or with French fries.