Thin steaks

Thin beefsteaks are tender, thinly sliced cuts of beef, ideal for quick preparations such as griddling, grilling, or pan-frying. Their reduced thickness allows them to cook quickly, maintaining a juicy texture and a delicate flavor that makes them a popular choice in many home recipes and restaurants.

The term bistec comes from the English beefsteak, reflecting the Anglo-Saxon culinary influence on Hispanic cuisine. Traditionally, thin beefsteaks are obtained from cuts such as rump, sirloin tip, or blade, with little fat and soft fibers that make them easy to chew.

Among their main properties, thin beefsteaks are an excellent source of high-quality protein, iron, vitamin B12, and other essential nutrients for a healthy diet. Being thin portions, it is recommended to cook them over medium or high heat for a short time to preserve their juiciness and prevent them from drying out.

In different Latin American countries, thin beefsteaks may be called by different names such as thin fillets, small steaks, thin small steaks, or simply steaks, depending on the region and culinary customs.

This ingredient is versatile and is used in recipes ranging from classics like bistec a la mexicana to dishes with various sauces or side dishes, being a fundamental base in quick and home cooking.