The culinary process of preparing a lean cut of beef, specifically a flank or top round steak, within a compact convection oven is defined by the phrase. This cooking method typically involves marinating the meat to tenderize it and enhance flavor, followed by rapid cooking at high heat to achieve a desirable level of doneness. An example would be the instructions detailing the marinating, preheating, and cooking times necessary to produce a medium-rare flank steak using this appliance.
The significance of this cooking approach lies in its ability to deliver a relatively quick and convenient meal option. It benefits from requiring minimal preheating time compared to conventional ovens and generally results in reduced cooking times overall. Historically, the cut of beef in question was broiled; however, the emergence of this appliance as a common kitchen tool has provided an alternative method for achieving similar results with potential advantages in terms of speed and ease of cleanup.
