▁requires ▁more ▁time ▁to ▁prepare . ▁Ste ak ▁meat ▁is ▁also ▁often ▁min ced , ▁sh red ded , ▁cho pped ▁fin ely ▁or ▁formed ▁to ▁create ▁a ▁range ▁of ▁d ishes , ▁including ▁ste ak ▁burg ers , ▁that ▁retain ▁the ▁name ▁" ste ak ". ▁Other ▁such ▁d ishes ▁include : ▁ ▁Ch icken ▁f ried ▁ste ak   – ▁a ▁bread ed ▁cut let ▁d ish ▁consisting ▁of ▁a ▁piece ▁of ▁ste ak ▁( t ender ized ▁cube ▁ste ak ) ▁co ated ▁with ▁season ed ▁fl our ▁and ▁pan - fried . ▁It ▁is ▁associated ▁with ▁U . S . ▁Southern ▁cu is ine . ▁ ▁Hamburg ▁ste ak   – ▁a ▁be ef ste ak ▁sh aped ▁into ▁a ▁pat ty ▁to ▁be ▁cook ed ▁after ▁being ▁min ced . ▁It ▁is ▁similar ▁to ▁the ▁Sal is bury ▁ste ak . ▁Made ▁popular ▁world wide ▁by ▁the ▁migr ating ▁Germ ans , ▁it ▁became ▁a ▁main stream ▁d ish ▁around ▁the ▁start ▁of ▁the ▁ 1 9 th ▁century . ▁ ▁Rest ruct ured ▁ste ak   – ▁a ▁class ▁of ▁be ef ▁ste aks ▁made ▁from ▁smaller ▁pieces ▁of ▁be ef ▁f used ▁together ▁by ▁a ▁binding ▁agent . ▁Its ▁development ▁started ▁in ▁the ▁ 1 9 7 0 s . ▁ ▁Sal is bury ▁ste ak , ▁first ▁recorded ▁in ▁ 1 8 9 7 ▁and ▁named ▁after ▁James ▁Sal is bury , ▁a ▁doctor ▁during ▁the ▁American ▁Civil ▁War , ▁who ▁recommended ▁people ▁eat ▁h