On 12/22/2017 5:23 PM, Dave Smith wrote:
> On 2017-12-22 12:49 PM, jmcquown wrote:
>
>> BTW, I started this thread this morning but I've had the one small
>> steak marinating in the refrigerator since last night.Â* I think it
>> will be tender enough by dinner time.Â* 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.
>
> How are you with Greek food?Â* You could plan to grill it as skewers and
> use the standard Greek marinade.... one part lemon juice to two parts
> olive oil, salt, pepper, oregano and lots of chopped garlic.
>
I've never had Greek food (that I'm aware of). I do have skewers (soak
them in water first). I have all the ingredients for that marinade.

> You might also consider a yogurt marinade. I have done with with chicken
> and lamb. Yogurt does wonders to soften up tough meats.

I'd have to make a special trip to buy yogurt. I've used it in cooking
in the past in place of sour cream. I wouldn't have thought of it as a
marinade ingredient with beef. Thanks!

Jill