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Deutsche Beefsteak {n} Synonyme

beefsteak  London broil  Salisbury steak  T-bone steak  bifteck  chopped steak  club steak  cubed steak  fillet steak  flank steak  

Englische beefsteak Synonyme

beefsteak  London broil  Salisbury steak  T-bone steak  bifteck  chopped steak  club steak  cubed steak  fillet steak  flank steak  ground beef  ground chuck  ground round  hamburg  hamburg steak  hamburger  porterhouse steak  rib steak  round steak  rump steak  shell steak  sirloin steak  steak  tenderloin steak  

beefsteak Definition

Beefsteak
(n.) A steak of beef

beefsteak Bedeutung

beefsteak a beef steak usually cooked by broiling
beefsteak tomato any of several large tomatoes with thick flesh
beefsteak plant beef plant
Iresine herbstii
Iresine reticulata 		South American plant having green to purple or red branches with green to purple ornamental foliage and spikes of insignificant woolly flowers with dry membranous bracts
beefsteak begonia
kidney begonia
Begonia erythrophylla
Begonia feastii 		rhizomatous begonia with roundish fleshy leaves reddish colored beneath
rex begonia
king begonia
painted-leaf begonia
beefsteak geranium
Begonia rex 		any of numerous usually rhizomatous hybrid begonias derived from an East Indian plant having rough-textured leaves patterned in silver and bronze and purple and red-brown with inconspicuous flowers
beefsteak plant Perilla frutescens crispa plant grown for its ornamental red or purple foliage
Gyromitra esculenta
brain mushroom
beefsteak morel 		a poisonous gyromitra, the surface of the fertile body is smooth at first and becomes progressively undulating and wrinkled (but never truly pitted), color varies from dull yellow to brown
beefsteak fungus
Fistulina hepatica 		a popular edible fungus with a cap the color of liver or raw meat, abundant in southeastern United States
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A beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized .

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