On 12/22/2017 12:51 PM, wrote:
> On Fri, 22 Dec 2017 11:03:29 -0500, 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
>
> Pricey for chuck fillet... and not even graded. There are too many
> varibles for marinades however some wine with dehy Italian herb mix, a
> clove of smushed garlic, and a bit of olive oil would work.
> Were it me I might have ground all three for a couple three burgers...
> or puffed steppers.
>
These are way too lean for burgers.

> It's hard to say without seeing the steaks to get some idea of fat
> content. Might be good for a vegetable beef soup. I might slice the
> steak into thin cutlets (on the bias) and do a version of
> steak-au-poivre . . . peppercorns, fresh lemon, butter, fry pan.
>
I can tell you without a picture, there's no fat, no marbling. This is
not like a chuck roast. I bought them because it was cheap.

Steak au poivre usually calls for tenderloin, a very tender cut. This
ain't that, but thanks! Happy holidays!

Jill