Apparently chip steak has been around since the 1930’s. At that time, paper thin slices were cut from a bottom round that had been frozen. The slices were stacked and served on a bun. I’m not sure if my chip steak is cut from a bottom round but it is very thin and cooks in minutes!
I keep this cut of meat in my freezer at all times because you can defrost it quickly if you have nothing planned for dinner and it is 5:00 (lol). Grassfed meat cooks quicker than conventional meat and this cut takes literally 2 to 3 minutes. You have to be careful not to overcook so plucking it out of the pan when there is still a little pink is the way to go.
I also love it because it is versatile and can be cooked on the grill, in a pan or a wok. It is tasty and tender and goes with any sauce or gravy you can cook up!