On 12/22/2017 12:00 PM, l not -l wrote:
> On 22-Dec-2017, jmcquown > wrote:
>
>> I bought a package of four small cheap steaks, cut unspecified,
>> for
>> marinating. Here's the label "Mock Tender Steak":
>>
>> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>>
>> The label says marinate in oil and water. That sounds
>> incredibly boring!
>>
>> I seasoned one steak with S&P and have it marinating in some
>> red wine
>> vinegar with a drizzle of canola oil and crushed garlic.
>>
>> Any other marinade suggestions for the remaining steaks? NOTE:
>> I am
>> *not* interested in using soy or teriyaki sauce but I'm sure
>> someone
>> will bring it up anyway. LOL
> Mock Tender is chuck cut, therefore, there is nothing tender
> about it.

I already knew there is nothing tender about it.

> I have only made the mistake of buying it a couple of
> times and, IME, the only way to make it edible is to treat it as
> you would a tiny chuck roast. Braise it. Rather than a
> marinade, I"d braise it in red wine, with the usually suspects
> added to the braising liquid.
>
Hmmm. Well, I think I'll give this first one a quick fry in a very hot
cast iron skillet. Cooked rare.

> Unless you are trying to develop your jaw muscles, and verify the
> solidity of tooth-gum union, I strongly urge you not to think
> about "grilling"/broiling.
>
Thanks! I have three of them left (now individually wrapped in the
freezer) so I'll keep braising in mind for future consideration.
They're very small and not very thick.

BTW, I started this thread this morning but I've had the one small steak
marinating in the refrigerator since last night. I think it will be
tender enough by dinner time. It remains to be seen.

I suppose I could whack the remaining steaks with a meat mallet and use
them to make country fried steak.

Jill