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
>
> Jill

If you had a dry steak, what would you use to give it some olfactory
appeal? Methinks that would be your marinade. Are the steaks lean or
plenty of marbling?

I used to live on a farm nigh unto a quarter century ago (youngest in
family leaves last), and would from time to time, grill some lamb chops.

No marinade, just basil and/or marjoram on the sides before placing on
grill and sprinkle more on each time I flipped the chops. Moist and
flavorful. Yes lamb, generally a lean meat can be moist if you don't
overcook the chops.

BTW, artificial light for grilling at night can be done, but it is a hit
or miss with them being done.


Sincerely,

A.H. Carter