Steak sandwiches, and steak and eggs. "Surf and turf", which combines meat and fish, requires more time to prepare. Steak meat is also often minced, shredded, chopped finely or re-formed to create a range of dishes, including steak burgers, that retain the name "steak". Other such dishes include: Fish steaks are cut perpendicular to the spine and include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or
Steak tartare Slavic regions. The first reference (to "tartar steak") in fact seems to come from America in 1889. In the early twentieth century what is now generally known as "steak tartare" was called "steack à l'Americaine". Steak tartare was a variation on that dish; the 1921 edition of Escoffier's "Le Guide Culinaire" defines it as "steack à l'Americaine" made without egg yolk, served with tartar sauce on the side. The current name is a shortening of the French original ""à la tartare"", literally meaning "served with tartar sauce", a dish popular in the 19th and early 20th centuries. Over time, the