a boneless steak cut one quarter inch thick, and criss-crossed with cuts for tenderizing. It is intended to be sautéed in 1 minute. To cook it longer is to toughen it.
a boneless steak cut one quarter inch thick, and criss-crossed with cuts for tenderizing. It is intended to be sautéed in 1 minute. To cook it longer is to toughen it.