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

On 12/22/2017 8:03 AM, 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
>


Jerk.

No, I mean as in the Caribbean Jerk.

"Taxed and Spent" wrote in message news
On 12/22/2017 8:03 AM, 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
>


Jerk.

No, I mean as in the Caribbean Jerk.

==

I believe you, thousands wouldn't <g>




--
http://www.helpforheroes.org.uk

On 12/22/2017 12:31 PM, Ophelia wrote:
> "Taxed and Spent"Â* wrote in message news > On 12/22/2017 8:03 AM, jmcquown wrote:
>> I bought a package of four small cheap steaks, cut unspecified, for
>> marinating.Â* Here's the label "Mock Tender Steak":
>>
>> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>>
>> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
>> *not* interested in using soy or teriyaki sauce but I'm sure someone
>> will bring it up anyway. LOL
>>
>> Jill
>>
>
>
> Jerk.
>
> No, I mean as in the Caribbean Jerk.
>
> ==
>
> I believe you, thousands wouldn'tÂ* <g>
>
I have some Jamaican jerk seasoning from Penzey's. I use it on pork
chops from time to time. I guess I associate jerk and dry rubs more
with pork than with beef.

Jill

On 12/22/2017 10:31 AM, Ophelia wrote:
> "Taxed and Spent"Â* wrote in message news > On 12/22/2017 8:03 AM, jmcquown wrote:
>> I bought a package of four small cheap steaks, cut unspecified, for
>> marinating.Â* Here's the label "Mock Tender Steak":
>>
>> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>>
>> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
>> *not* interested in using soy or teriyaki sauce but I'm sure someone
>> will bring it up anyway. LOL
>>
>> Jill
>>
>
>
> Jerk.
>
> No, I mean as in the Caribbean Jerk.
>
> ==
>
> I believe you, thousands wouldn'tÂ* <g>
>
>

Isn't Michael Manley dead?

On 12/22/2017 11:03 AM, jmcquown wrote:
> I bought a package of four small cheap steaks, cut unspecified, for
> marinating.Â* Here's the label "Mock Tender Steak":
>
> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>
> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
> *not* interested in using soy or teriyaki sauce but I'm sure someone
> will bring it up anyway. LOL
>
> Jill

I'd go with what you have already or the unmentionable teriyaki.

I've not tried this one yet but looks promising.
http://www.recipetineats.com/beef-steak-marinade/
Ingredients
2 large steaks (I used 2 x 400g/14oz t bone steaks) (Note 1)
Marinade
1 tsp Dijon mustard
1/2 tsp minced garlic (1 large garlic clove)
1/2 tsp onion powder (or sub with garlic powder)
1 tbsp soy sauce (Note 2)
1 tbsp oil (I use olive oil, but any oil is fine)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Black pepper
Instructions
Mix together mustard, garlic and onion powder. Then mix in remaining
ingredients.
Place beef in a ziplock bag with Marinade and marinade overnight (12 -
24 hours).
Remove from the fridge 1 hour before cooking to bring to room
temperature. Shake off excess marinade.
Heat skillet (or BBQ) on high heat until is really hot - you should see
wisps of smoke. Add oil - it will heat almost instantly. Add steaks and
cook the first side for 2 minutes, then turn and cook the other side for
1 1/2 minutes (for very medium rare). (Note 3)
Remove from skillet onto a WARM plate, cover loosely with foil and set
aside for 5 minutes.
Serve with baked potatoes and corn! I couldn't resist herb butter - see
recipe in notes.

On 12/22/2017 11:35 AM, Ed Pawlowski wrote:
> On 12/22/2017 11:03 AM, jmcquown wrote:
>> I bought a package of four small cheap steaks, cut unspecified, for
>> marinating.Â* Here's the label "Mock Tender Steak":
>>
>> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>>
>> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
>> *not* interested in using soy or teriyaki sauce but I'm sure someone
>> will bring it up anyway. LOL
>>
>> Jill
>
> I'd go with what you have alreadyÂ* or the unmentionable teriyaki.
>
> I've not tried this one yet but looks promising.
> http://www.recipetineats.com/beef-steak-marinade/
> Ingredients
> 2 large steaks (I used 2 x 400g/14oz t bone steaks) (Note 1)
> Marinade
> 1 tsp Dijon mustard
> 1/2 tsp minced garlic (1 large garlic clove)
> 1/2 tsp onion powder (or sub with garlic powder)
> 1 tbsp soy sauce (Note 2)
> 1 tbsp oil (I use olive oil, but any oil is fine)
> 1 tbsp Worcestershire sauce
> 1 tbsp balsamic vinegar
> Black pepper
> Instructions
> Mix together mustard, garlic and onion powder. Then mix in remaining
> ingredients.
> Place beef in a ziplock bag with Marinade and marinade overnight (12 -
> 24 hours).
> Remove from the fridge 1 hour before cooking to bring to room
> temperature. Shake off excess marinade.
> Heat skillet (or BBQ) on high heat until is really hot - you should see
> wisps of smoke. Add oil - it will heat almost instantly. Add steaks and
> cook the first side for 2 minutes, then turn and cook the other side for
> 1 1/2 minutes (for very medium rare). (Note 3)
> Remove from skillet onto a WARM plate, cover loosely with foil and set
> aside for 5 minutes.
> Serve with baked potatoes and corn! I couldn't resist herb butter - see
> recipe in notes.

Thanks, Ed! I completely forgot I have some balsamic vinegar. It's not
something I use very often.

Jill

On Friday, December 22, 2017 at 8:03:44 AM UTC-8, Jill McQuown 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

tons of crushed garlic, ginger and rosemary in some olive oil. salt and pepper when you grill it

On 12/22/2017 12:20 PM, ImStillMags wrote:
> On Friday, December 22, 2017 at 8:03:44 AM UTC-8, Jill McQuown 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
>
> tons of crushed garlic, ginger and rosemary in some olive oil. salt and pepper when you grill it
>
Thanks! I didn't think about rosemary.

Jill

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.

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.

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

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.

On 12/22/2017 3:30 PM, wrote:
> 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.
>
>
That is BULLSHIT again!

Lemon Juice...WTF?!?!?!?

Really?

Where is the CREAM, or at least 1/2 & 1/2...???

http://www.foodnetwork.com/recipes/a...ecipe-1916730#!


Ingredients

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2
inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream


https://cooking.nytimes.com/recipes/...teak-au-poivre

Ingredients

4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick
Salt
1 tablespoon coarsely crushed black pepper
1 teaspoon coarsely crushed Sichuan pepper
2 tablespoons unsalted butter
2 large shallots, finely diced
1 ½ cups rich beef or chicken broth
1 tablespoon Cognac or bourbon
¼ cup crème fraîche
1 bunch watercress, for garnish

On 12/22/2017 3:34 PM, Casa del Sol naciente wrote:
> That is BULLSHIT again!
>
> Lemon Juice...WTF?!?!?!?

Silence ****!

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
>
>Jill

How about some bottled Italian dressing.
Janet US

On 12/22/2017 12:58 PM, U.S. Janet B. 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
>>
>> Jill
>
> How about some bottled Italian dressing.
> Janet US
>
I do have a bottle of Wishbone Italian dressing in the fridge. I bought
it last year when I wanted something other than a teriyaki marinade for
flank steak.

Oil and vinegar does always seem to come into play somehow when it comes
to marinades. Thanks for the reminder!

Jill

On 2017-12-22, jmcquown > wrote:

> I do have a bottle of Wishbone Italian dressing in the fridge. I bought
> it last year when I wanted something other than a teriyaki marinade for
> flank steak.

Italian dressing is perfect for marinating flank steak. It's what we
used when I was in that poor-man's cooking school. Works great!
Marinate overnight.

nb

On 2017-12-22 11:03 AM, jmcquown wrote:
> I bought a package of four small cheap steaks, cut unspecified, for
> marinating.Â* Here's the label "Mock Tender Steak":
>
> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>
> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
> *not* interested in using soy or teriyaki sauce but I'm sure someone
> will bring it up anyway. LOL
>

A decent oil and vinegar or Italian salad dressing makes a decent marinade.

On 12/22/2017 11:03 AM, jmcquown wrote:
> I bought a package of four small cheap steaks, cut unspecified, for
> marinating.Â* Here's the label "Mock Tender Steak":
>
> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>
> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
> *not* interested in using soy or teriyaki sauce but I'm sure someone
> will bring it up anyway. LOL
>
> Jill
>

Horse **** with the foam farted off.

On 12/22/2017 3:26 PM, Casa del Sol naciente wrote:
> On 12/22/2017 11:03 AM, jmcquown wrote:
>> I bought a package of four small cheap steaks, cut unspecified, for
>> marinating.Â* Here's the label "Mock Tender Steak":
>>
>> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
>>
>> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
>> *not* interested in using soy or teriyaki sauce but I'm sure someone
>> will bring it up anyway. LOL
>>
>> Jill
> >
>
> Horse **** with the foam farted off.

Forged.

On Friday, December 22, 2017 at 3:36:45 PM UTC-7, Casa de venganza servida FrÃ*a wrote:
> On 12/22/2017 3:26 PM, Casa del Sol naciente wrote:
> > On 12/22/2017 11:03 AM, jmcquown wrote:
> >> I bought a package of four small cheap steaks, cut unspecified, for
> >> marinating.Â* Here's the label "Mock Tender Steak":
> >>
> >> https://s13.postimg.org/6pfwcnokn/cheap_steak.jpg
> >>
> >> The label says marinate in oil and water.Â* 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?Â* NOTE:Â* I am
> >> *not* interested in using soy or teriyaki sauce but I'm sure someone
> >> will bring it up anyway. LOL
> >>
> >> Jill
> > >
> >
> > Horse **** with the foam farted off.
>
> Forged.

Yes, you are.

On 2017-12-23 5:10 PM, Roy wrote:
> On Friday, December 22, 2017 at 3:36:45 PM UTC-7, Casa de venganza servida FrÃ*a wrote:
>> On 12/22/2017 3:26 PM, Casa del Sol naciente wrote:

>>> Horse **** with the foam farted off.
>>
>> Forged.
>
> Yes, you are.
>

I confess that it is hard to tell them apart. Both have an amazing
ability to come across as really vile creatures.

Jill, I use just oil-based Italian seasoned salad dressing, Worcester sauce, red wine, and the
usual seasonings (salt, pepper, garlic, parsley flakes, onion). I do add a tad of soy sauce, but
it certainly can be left out. I just "wing it" when it comes to amounts of each...you can adjust
amounts to your taste.

N.

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

On 12/22/2017 12:00 PM, l not -l wrote:
> On 22-Dec-2017, 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
> Mock Tender is chuck cut, therefore, there is nothing tender
> about it.

I already knew there is nothing tender about it.

> I have only made the mistake of buying it a couple of
> times and, IME, the only way to make it edible is to treat it as
> you would a tiny chuck roast. Braise it. Rather than a
> marinade, I"d braise it in red wine, with the usually suspects
> added to the braising liquid.
>
Hmmm. Well, I think I'll give this first one a quick fry in a very hot
cast iron skillet. Cooked rare.

> Unless you are trying to develop your jaw muscles, and verify the
> solidity of tooth-gum union, I strongly urge you not to think
> about "grilling"/broiling.
>
Thanks! I have three of them left (now individually wrapped in the
freezer) so I'll keep braising in mind for future consideration.
They're very small and not very thick.

BTW, I started this thread this morning but I've had the one small steak
marinating in the refrigerator since last night. I think it will be
tender enough by dinner time. 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.

Jill

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? 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.

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

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

On Fri, 22 Dec 2017 18:07:10 -0500, jmcquown >
wrote:

> 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.

It definitely tenderizes. I made the mistake once of leaving a piece
of tough beef in a yogurt marinade for too long and the meat literally
turned to mush.

--
Bob
St Francis would have done better to preach to the cats

On 12/22/2017 2:09 PM, Sqwertz 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!
>
> The label is telling you to use "Amazing Taste" (beef version), a
> mystery marinade that comes in packets (along with the oil and water):
>
> http://www.amazingtaste.com/product/beef-seasoning/
>
> -sw
>
All... well, they didn't have any of that stuff conspicuously displayed
so I didn't make the connection!

On Fri, 22 Dec 2017 21:21:55 -0600, Sqwertz >
wrote:

>On Fri, 22 Dec 2017 15:53:57 -0500, jmcquown wrote:
>
>> On 12/22/2017 2:09 PM, Sqwertz 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!
>>>
>>> The label is telling you to use "Amazing Taste" (beef version), a
>>> mystery marinade that comes in packets (along with the oil and water):
>>>
>>> http://www.amazingtaste.com/product/beef-seasoning/
>>>
>> All... well, they didn't have any of that stuff conspicuously displayed
>> so I didn't make the connection!
>
>You should have asked because any steak that said it needed marinating
>wasn't worth buying in the first place.
>
>Just my $5.98/lb.
>
>-sw

Especially at nearly $6/lb... the regular price for tender steaks like
porterhouse and NY strip at the local market here is $7/lb... on sale
they're $6/lb... and clearly labeled USDA Choice. I regulary buy USDA
choice top round at $4/lb... on sale it's $3/lb. I would never
consider buying beef steak at $6/lb that indicates it needs
marinating... I can buy cube steak at $3/lb and needs no marinating
and is very good as swiss steak. Most people don't realize it but NY
State raises a lot of beef... my property is surrounded by people
raising beef.

On 12/22/2017 8:21 PM, Sqwertz wrote:
> Just my $5.98/lb.

>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

On 12/22/2017 8:56 PM, Sqwertz wrote:
> We can expect more if these kinds of advertising in the U.S.
>
> -sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

On 12/22/2017 10:56 PM, Sqwertz wrote:

>>>
>>> http://www.amazingtaste.com/product/beef-seasoning/
>>
>> All... well, they didn't have any of that stuff conspicuously displayed
>> so I didn't make the connection!
>
> That's kinda odd that they would advertise that stuff on a meat label.
> That's forbidden in the URMIS meat labeling standards adopted by all
> the major grocery chains.
>
> We can expect more if these kinds of advertising in the U.S.
>
> -sw
>

Sadly, it is probably needed. If it does not come with microwave
instructions a lot of people have no idea what to do with real food.

I, and many here, skip entire aisles in the supermarket. Just as Jill
asked about plain frozen vegetables, there is a small section of them
but huge amounts of veggies in chemical sauces or mixed with pasta or
other cheap filler. The meat section is loaded with pre-marinated stuff
that you just toss in the oven.

On 12/23/2017 12:32 PM, Ed Pawlowski wrote:
> On 12/22/2017 10:56 PM, Sqwertz wrote:
>
>>>>
>>>> http://www.amazingtaste.com/product/beef-seasoning/
>>>
>>> All... well, they didn't have any of that stuff conspicuously displayed
>>> so I didn't make the connection!
>>
>> That's kinda odd that they would advertise that stuff on a meat label.
>> That's forbidden in the URMIS meat labeling standards adopted by all
>> the major grocery chains.
>>
>> We can expect more if these kinds of advertising in the U.S.
>>
>> -sw
>>
>
> Sadly, it is probably needed.Â* If it does not come with microwave
> instructions a lot of people have no idea what to do with real food.
>
I certainly wasn't sure what to do with this one! I would *never*
microwave a steak, though. LOL

> I, and many here, skip entire aisles in the supermarket.Â* Just as Jill
> asked about plain frozen vegetables, there is a small section of them
> but huge amounts of veggies in chemical sauces or mixed with pasta or
> other cheap filler.Â* The meat section is loaded with pre-marinated stuff
> that you just toss in the oven.

I'd rather concoct a marinade from ingredients on hand than have someone
decide a pre-detertmined set of chemicals for me. Or a specific
flavour. Here I go again with the didn't want soy or teriyaki sauce. I
certainly know how to make it a marinade like that. Why should I buy
pre marinated meat or pre-seasoned vegeables?

Jill

On 2017-12-23 1:04 PM, jmcquown wrote:
> On 12/23/2017 12:32 PM, Ed Pawlowski wrote:

>> Sadly, it is probably needed.Â* If it does not come with microwave
>> instructions a lot of people have no idea what to do with real food.
>>
> I certainly wasn't sure what to do with this one!Â* I would *never*
> microwave a steak, though. LOL
>
>> I, and many here, skip entire aisles in the supermarket.Â* Just as Jill
>> asked about plain frozen vegetables, there is a small section of them
>> but huge amounts of veggies in chemical sauces or mixed with pasta or
>> other cheap filler.Â* The meat section is loaded with pre-marinated
>> stuff that you just toss in the oven.
>
> I'd rather concoct a marinade from ingredients on hand than have someone
> decide a pre-detertmined set of chemicals for me.Â* Or a specific
> flavour.Â* Here I go again with the didn't want soy or teriyaki sauce.Â* I
> certainly know how to make it a marinade like that.Â* Why should I buy
> pre marinated meat or pre-seasoned vegeables?
>

My go to marinade base is the Greek one, using olive oil and lemon juice
and add various herbs and spices. The tougher the meat the long the
marination. Italian salad dressing is a good one, but probably much
cheaper to make something like that yourself. The acid helps to soften
the meat.

If you have not tried yogurt you should give it a try some time. It
works wonders. I use it for Tandoori chicken, which is flavourful but
not a hot spicy dish. Cut chicken legs into thighs and drumsticks,
remove the skin and pierce them to the bone. Sprinkle some salt, pepper
and lemon juice over them. Combine yogurt, vegetable oil, and Tandoori
Masala together. Pour it over the chicken and let it sit for a few hours
or overnight. You might want to wear plastic gloves because there is a
red food colouring it the masala. Cook it on a hot grill or in a very
hot oven.

"Ed Pawlowski" wrote in message ...

On 12/22/2017 10:56 PM, Sqwertz wrote:

>>>
>>> http://www.amazingtaste.com/product/beef-seasoning/
>>
>> All... well, they didn't have any of that stuff conspicuously displayed
>> so I didn't make the connection!
>
> That's kinda odd that they would advertise that stuff on a meat label.
> That's forbidden in the URMIS meat labeling standards adopted by all
> the major grocery chains.
>
> We can expect more if these kinds of advertising in the U.S.
>
> -sw
>

Sadly, it is probably needed. If it does not come with microwave
instructions a lot of people have no idea what to do with real food.

I, and many here, skip entire aisles in the supermarket. Just as Jill
asked about plain frozen vegetables, there is a small section of them
but huge amounts of veggies in chemical sauces or mixed with pasta or
other cheap filler. The meat section is loaded with pre-marinated stuff
that you just toss in the oven.

==

Like you, I miss many aisles, but the other day I noticed 'casserole
kits'!!!

I had a look at one. The meat looked dreadful and the onions were hardly
chopped!!

I feel sorry for anyone who falls for that!

--
http://www.helpforheroes.org.uk

"l not -l" wrote in message ...


On 23-Dec-2017, Ed Pawlowski > wrote:

> On 12/22/2017 10:56 PM, Sqwertz wrote:
>
> >>>
> >>> http://www.amazingtaste.com/product/beef-seasoning/
> >>
> >> All... well, they didn't have any of that stuff
> >> conspicuously displayed
> >> so I didn't make the connection!
> >
> > That's kinda odd that they would advertise that stuff on a
> > meat label.
> > That's forbidden in the URMIS meat labeling standards adopted
> > by all
> > the major grocery chains.
> >
> > We can expect more if these kinds of advertising in the U.S.
> >
> > -sw
> >
>
> Sadly, it is probably needed. If it does not come with
> microwave
> instructions a lot of people have no idea what to do with real
> food.
>
> I, and many here, skip entire aisles in the supermarket. Just
> as Jill
> asked about plain frozen vegetables, there is a small section
> of them
> but huge amounts of veggies in chemical sauces or mixed with
> pasta or
> other cheap filler. The meat section is loaded with
> pre-marinated stuff
> that you just toss in the oven.
I am fortunate to have 7 supermarkets roughly the same distance
from me, in different directions. Among them are stores, within
the same regional chain, that cater to different socio-economic
classes. I always avoid the two that cater to a wealthier
clientele; the first third of the store space (upon entry) is
taken up with wine, prepared and semi-prepared food. The two
stores I shop most often cater to older people at one,
lower-income people at the other. Those two are the stores with
the best selection of "cook from scratch" ingredients; the older
folks like, and know how, to cook from scratch and the less well
off do it because they cant afford the cost of convenience (and
may also like to cook).

===

Excellent) You are well catered for)



--
http://www.helpforheroes.org.uk

l not -l wrote:
> On 23-Dec-2017, Ed Pawlowski > wrote:
>
>> On 12/22/2017 10:56 PM, Sqwertz wrote:
>>
>>>>>
>>>>> http://www.amazingtaste.com/product/beef-seasoning/
>>>>
>>>> All... well, they didn't have any of that stuff
>>>> conspicuously displayed
>>>> so I didn't make the connection!
>>>
>>> That's kinda odd that they would advertise that stuff on a
>>> meat label.
>>> That's forbidden in the URMIS meat labeling standards adopted
>>> by all
>>> the major grocery chains.
>>>
>>> We can expect more if these kinds of advertising in the U.S.
>>>
>>> -sw
>>>
>>
>> Sadly, it is probably needed. If it does not come with
>> microwave
>> instructions a lot of people have no idea what to do with real
>> food.
>>
>> I, and many here, skip entire aisles in the supermarket. Just
>> as Jill
>> asked about plain frozen vegetables, there is a small section
>> of them
>> but huge amounts of veggies in chemical sauces or mixed with
>> pasta or
>> other cheap filler. The meat section is loaded with
>> pre-marinated stuff
>> that you just toss in the oven.
> I am fortunate to have 7 supermarkets roughly the same distance
> from me, in different directions. Among them are stores, within
> the same regional chain, that cater to different socio-economic
> classes. I always avoid the two that cater to a wealthier
> clientele; the first third of the store space (upon entry) is
> taken up with wine, prepared and semi-prepared food. The two
> stores I shop most often cater to older people at one,
> lower-income people at the other. Those two are the stores with
> the best selection of "cook from scratch" ingredients; the older
> folks like, and know how, to cook from scratch and the less well
> off do it because they cant afford the cost of convenience (and
> may also like to cook).
>
I like to go in and browse the yuppie and hipster stores
occasionally. I don't buy much because of the outrageous
prices. I am both old and lower-income. But, I have plenty
of good food to eat

On 2017-12-23 1:35 PM, l not -l wrote:

> I am fortunate to have 7 supermarkets roughly the same distance
> from me, in different directions. Among them are stores, within
> the same regional chain, that cater to different socio-economic
> classes. I always avoid the two that cater to a wealthier
> clientele; the first third of the store space (upon entry) is
> taken up with wine, prepared and semi-prepared food. The two
> stores I shop most often cater to older people at one,
> lower-income people at the other. Those two are the stores with
> the best selection of "cook from scratch" ingredients; the older
> folks like, and know how, to cook from scratch and the less well
> off do it because they cant afford the cost of convenience (and
> may also like to cook).
>
All the supermarkets here are displaying more and more prepared and
semi-prepared meals. There's a market for them as many couples work and
new mothers are only out of the workforce for the 12 months of mat leave.
As it happens, I visited one of those upmarket stores yesterday and I
will be returning after the holidays. The meat is from their own farm or
they know the source and the quality is AAA. I know that there is no
more protein there than in the regular s/m meat counters but sometimes
it's nice to treat oneself to something special. They had veal liver and
I haven't seen that in my regular s/m for some time.

On 12/22/2017 12:09 PM, Sqwertz wrote:
> The label is telling you to use "Amazing Taste"
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.