Swiss steak

Swiss steak is a thin and tender cut of beef, ideal for preparing quick and tasty dishes. Generally, it is obtained from parts such as the rump, loin, or round, which are sliced into thin pieces to facilitate cooking and maximize its tenderness.

This type of steak has its origins in the traditional way of preparing meat in Switzerland, where thin cuts were marked for quick cooking, although in Hispanic America the term became popular mainly to refer to a thin steak that can be prepared breaded, in sauce, or grilled.

In terms of properties, Swiss steak is an important source of high-quality protein, iron, and B-complex vitamins, making it a nutritious ingredient to integrate into a balanced diet. Its thinness allows for quick cooking, preserving juiciness and flavor.

In different Spanish-speaking countries, this cut may also be known as:

• thin steak
• thin-cut steak
• beef fillet
• bife (especially in Argentina and Uruguay)
• escalope (in some regions, although more common for pork or chicken)

Swiss steak is perfect for recipes that require tender and quick-cooking meat, such as milanesas, fajitas, or light stews.