Transforming Top Round or Sirloin Steak into Perfect Minute Steak

Transforming Top Round or Sirloin Steak into Perfect Minute Steak

Turning a thick cut of top round or sirloin steak into a delectable minute steak is a kitchen skill that can elevate your culinary repertoire. In this step-by-step guide, we'll walk you through the process of tenderizing and preparing your steak for a quick and delicious meal. Follow along with our easy instructions and discover how to make the most out of a thin cut of meat.

Materials Needed:

  • Top round steak (what we are using in this post), or top sirloin steak (thinly cut)
  • Kitchen towel
  • Plastic wrap or gallon-sized freezer bag
  • Meat hammer with pyramid-shaped end (larger shapes recommended)

Tip: The photos you see here are snapshots from a home cook's kitchen, using a smaller meat hammer. Keep in mind that your minute steak may look different from these images or from professionally tenderized steaks available for purchase, either from us or a butcher. The appearance is influenced by the tenderizer used. For reference, our usual minute steaks look like the ones pictured here:

What it should look like

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Let's get started:

1. Prepare Your Workspace: Place a kitchen towel on your counter to protect the surface. Lay a sheet of plastic wrap over the towel, creating a barrier between the meat and the towel.

Top round steak

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2. Cut and Position the Steak: Cut the steak in half or into your desired portion size. Remember that the steak will widen as you tenderize it, so cut accordingly. Place the steak on the plastic wrap.

Steak cut

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3. Cover with Plastic Wrap or Freezer Bag: Place another layer of plastic wrap over the steak. Alternatively, you can use a gallon-sized freezer bag, ensuring to remove all the air before sealing it. This extra layer protects the meat and prevents any plastic from ripping during the tenderizing process.

Cover

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4. Begin Tenderizing: Using a meat hammer with pyramid-shaped ends (larger shapes are preferable), start tenderizing the steak. Hammer both sides of the steak evenly, making sure not to tear the plastic wrap. The pyramid shapes will help break down the muscle fibers, resulting in a tender and flavorful minute steak.

Tenderizing

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5. Monitor Thickness: Keep an eye on the steak's thickness as you tenderize. 1/2-1/4 inch thickness is best, depending onĀ how thick theĀ steak was before starting. Flip it periodically to ensure both sides are tenderized uniformly. If the plastic wrap or bag shows signs of tearing, replace it to avoid contamination.

Done

6. Trim Excess Fat: After tenderizing, inspect the steak for any excess fat. Trim off unwanted fat to achieve a lean and thin result.

Note:Ā it's common for meat to change color with prolonged exposure to air. Don't worry! It does not affect the quality or flavor of the meat.

Now that you've hammered your heart out, dive into our latest blog post where we spill the beans on four imaginative ways to whip up minute steak.

Get ready to savor a range of mouthwatering dishes that highlight your collective kitchen wizardry with:Ā Minute Steak Recipes: 4 Best Ways to Cook Minute Steak

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