On Fri, 12 Jul 2019 07:19:35 -0700 (PDT), A Moose in Love
> wrote:

>On Friday, July 12, 2019 at 10:02:06 AM UTC-4, Sheldon wrote:
>> On 2019-07-11 7:15 a.m., A Moose in Love wrote:
>> >
>> > These steaks are on sale for $3.88CDN. I'm thinking of stocking up on
>> > them and making stews, braises. I've rarely used this cut. What
>> > would happen if they are grilled? How much of a chew would they
>> > have?
>>
>> Marinated with fresh pineapple and other flavors; garlic, soy sauce,
>> ginger, etc. Fresh pineapple is a natural tenderizer. I add the
>> pineapple skins to the marinade amd then toss the skins in the trash
>> after a day in the fridge... then cook by any method. Can't eat the
>> skins but why waste them. Sirloin tip steaks can also be run through
>> a cubing machine.
>
>OK. That sounds a plan for grilling after marinade. I've also heard that papaya is a good tenderizer.

Papaya tenderizes too but use caution, it's potent and will digest
meats. You can buy papasin, a meat tenderising powder made from
papaya.. But I prefer using fresh pineapple, it adds good flavor. You
can buy meat tenderizing powder made from pineapple too (bromelin) but
it adds no pineapple flavor... pineapple plants are bromeliads. Canned
pineapple juice is processed so that it won't tenderise.