What do you call a steak separated with fork?
I stayed at a place about 20 years ago in Mexico that had this great little restaurant and they served a steak that I haven't seen replicated anywhere else. It was a fairly flat cut but the steak itself had been separated, as if by using two forks to pull it apart somewhat, during the preparation or cooking process, and then thrown back on the grill. Is anyone heard of preparing a steak like this?
Best Answer
Shredded is the correct term...maybe ropa vieja? This dish is typically made with flank steak that is shredded with the grain of the meat. The Mexican version is cooked, shredded and then browned, usually in a pan on the stove, but back on the grill does not seem unreasonable. It is typically served in a tortilla, with condiments.
Pictures about "What do you call a steak separated with fork?"
What is hanger steak called in Australia?
The hanger steak is sometimes known as 'butcher's steak'. It is taken from the upper belly of the cow which is an area that does very little work, making this a very tender cut. A hanger steak is best cooked in the pan or on the BBQ. *This is a variable priced item.What are the 9 cuts of meat?
The 9 Primal Cuts of Meat- Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. ...
- Rib. The next cut of meat we're talking about is the rib. ...
- Short Loin. ...
- Sirloin. ...
- Round. ...
- Brisket. ...
- Fore Shank. ...
- Short Plate.
Is Chuck a pork?
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck.What is thin cut steak called?
Flank. Long, thin cut from the underbelly. While highly flavorful, the steak can be tough.The Right Way to Use Your Fork and Knife
More answers regarding what do you call a steak separated with fork?
Answer 2
Shredded
To answer the title question, meat separated with a fork is typically referred to as shredded. This is usually done with slow-cooked meats like shoulder or brisket. Steak would be difficult to shred this way, and would probably shred with the grain, giving you long tough pieces. However,
Carne Asada
The dish you are describing sounds more like carne asada. This isn't normally put back on the grill after it is cut, but perhaps they were using the grill to keep the meat warm for a few extra minutes, or reheating prior to adding to burritos, tacos, etc. It is typically sliced, though. Here is a good picture:
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Farhad Ibrahimzade, Farhad Ibrahimzade, Terje Sollie, Terje Sollie