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 and kidney pudding Steak and kidney pudding Steak and kidney pudding is a savoury pudding made by enclosing diced beef steak and lamb's or pig's kidney pieces in gravy in a suet pastry. An early mention of Steak and Kidney Pudding appears in "Bell’s New Weekly Messenger" on 11 August 1839 when the writer says: Hardbake, brandy-balls, and syllabubs have given way to “baked-tates” and “trotters;" and the olden piemen are set aside for the Blackfriars-bridge howl of “Hot beef-steak and kidney puddings!” The first recipe for steak and kidney pudding to appear in print came from Sussex, in a book by Mrs