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Suggestions needed for tough steak

ShiffShiff Posts: 1,097
edited May 2012 in EggHead Forum
One of our local markets had an ad this week for whole NY Strip (10-15 pounds) for $3.99/pound.  It was listed as Sukarne beef. I looked that up on the web and it said it was a Mexican company.  I was a little leery but I wanted to give it a try due to the price.  The meat is definitely not marbled as much as we are used to and, when cooked, was on the tough side.  Flavor was good, but too tough for a NY Strip steak.

Any suggestions on what to do with the remaining steaks?  Something cooked with liquid would probably make them more tender.  Looking for some ideas.

Barry
Lancaster, PA

Barry Lancaster, PA

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