On Fri, 22 Dec 2017 13:16:34 -0500, jmcquown >
wrote:

>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

I said "do a version of"... cooking is not rocket science. There's no
exact recipe for au poivre anyway, it's often with veal but could be
with chicken, and there are as many ways to prepare au poivre as stars
in the sky. The only necessary ingrediens are crushed black
peppercorns and usually lemon juice for deglazing the pan.