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
Watermelon steak and texture while leaving the watermelon tender, "kind of like a fillet steak". Cookbooks sometimes suggest watermelon steak as a meat substitute for vegetarians. However, watermelon is not a nutritional substitute for traditional steak, as it is lacking in protein and other nutrients found in meat. Watermelon steak Watermelon steaks are slices of watermelon, prepared by grilling, pan frying, baking, or roasting. Depending on the method used, cooking can take from a few minutes to over two hours. If the watermelon is baked, a texture like raw fish can result, "Boston Phoenix" writer Robert Nadeau comparing a grilled watermelon to