Diced Steak: The Cook’s Favourite
July 15th, 2011
Diced steak is obviously the name for beef cut into dices or cubes and is actually one of the main kinds of meats used in cooking in many parts of the world including Australia, Europe and America, but it’s also used widely in Africa.
You can buy your steak ready diced or create your own. Just slice your steak slab into thick slices, then lay the slices on top of each other and make a series of lengthwise cuts around ½ inch wide for smaller cubes and 1 inch wide for larger cubes. Then make a series of ½ inch or 1 inch crosswise cuts through the steak and it will fall away into cubes.
Of course you don’t have to use steak you have bought specifically, you can actually use leftover steak to dice yourself. This can be raw and then diced and cooked, or diced from cook meat and re-cooked in your favorite recipe.
How you cook diced steak depends on the thickness of the dices. Tender and small dices for example, are more suited to fast, high-heat cooking. Tough and thick cuts on the other hand, benefit from a slower and longer cooking method.
The great thing about diced steak is it can be used in so many diverse recipes, from casseroles to salads and can be served hot or cold, depending on the dish.
To make sure you get the best diced steak check the description of what you are buying. Obviously, high quality gourmet steak is best and always check the expiration date on the package to be sure you are getting the freshest product.
Fresh diced steak must be stored properly to preserve its quality. Leave the meat in its original package or loosely wrapped and store it in the coldest part of the fridge, or in the compartment designed for storing meat. When stored correctly, most fresh steak can be kept in the refrigerator for three to five days.
The uses for diced steak can seem never ending. Here are a few ideas to get your creative, culinary juices flowing:
- Steak roast, diced beef curry and beef fry are a few of the most common recipes, but try adding cooked or raw diced steak to soup or broth and simmer. If the diced steak is raw, simmer until the steak is cooked and tender.
- Try stir-frying diced steak in hot oil until crispy. It’s great for adding to tacos, burritos or other Mexican dishes. For cooked beef, try stir-frying to crisp and warm before adding to the dish.
- Bake diced steak on a tray in the oven for about 350 degrees, until the diced beef is cooked. Turn midway during cooking, when golden brown on top. Add the meat to casseroles or other dishes.
- Spray the inside of foil with non-stick spray or brush with olive oil and wrap the diced steak. Lay it on a hot barbecue grill and turn the foil packet several times during cooking. Open to check the meat is done.
- Diced beef cutlets and beef stew with vegetables may also be prepared with any choice of seasoning.
- Diced steak is also great to use with regional flavours as beef vindaloo or spicy beef masala.