Minute Steak (the cut of beef & time of its prep…”minute”)

MINUTE STEAK
(The Cut of Beef & Time of Its Prep…”minute”)
Itchiness from the urge for me to take a bottle or two of beer
and cap the night with 4-6 shots of red wine surmounted last night.
Drinks were at home and I needed something to go with them…
an appetizer, meat or anything sans rice or bread.
Thought of doing a simple steak, again.
Raided the ref and got 8 thin slices of minute steak
(wow, I know they will be tough as cuts were from the “top round”)
and vacuum packed combination veggies for side.

INGREDIENTS:
8 thawed thin slices of minute steak or any part you may wish
(this will be about 1/2 kilo)
MEAT RUB:
2 grams rough sea salt
(above has purpose why rough sea salt was used)
2 grams ground black pepper
1 gram dried thyme
2 grams garlic powder
2 gram nutmeg powder
2 gram coriander powder
1 gram Spanish paprika powder
SIDE:
1 pouch mixed veggies (diced carrots, corn kernels, green peas)
(readily available at major supermarkets or in any oriental store near you)
1 small slice of butter
1 gram table salt
COOKING MEDIA:
steak plate
3-4 slices of butter
tongs to turn steak
PROCEDURES:
1.    Mix all meat rub ingredients in a bowl.
Whisk thoroughly and tumble well to ensure well blended raw mats.
2.    Coat steak with meat rub on all sides. Set aside.
3.    Set steak plate on medium heat. Melt in 1 slice of butter-scatter.
4.    Cook your steak 1 or 2 at a time
to the done-ness you desire while adding butter as needed.
Since meat are thinly sliced, a minute of cooking on each side
will give you medium well.
5.    When all are done, set temp to low and in the same steak plate
pour in mixed veggies, add in butter and salt. Toss well and use as siding.

NOTE:
Did not create a gravy or sauce.
I like to pour in our own “Pineapple Based Ultra Hot Sauce”
processed from different fresh types of peppers.