went COSTCO shopping today

RRP

Got by pretty cheaply today for $150 but I really wanted some pork belly but they had none.

HOWEVER I bought a $44 package of VERY thinly sliced VERY nicely marbled New York Strip sub primal. The slices are 1/4”.

I thought I could stack them in a skillet on the stove in a pan for a quick cook and then make sandwiches on buns, but ANY other ideas would be appreciated!

fishlessman

Google beef braciole in sauce.  Make small ones and serve with meatballs, sausages etc.  Italians here serve them out of a crock pot as an appetizer.

fishlessman

With a bulgogi recipe, Korean tacos

Botch

I cook for 50% less people than you do; I'd freeze individual slices, stack 'em in the freezer, and have quick-thawing protein for stir-frys for the next 4 months.  

caliking

fishlessman said:

With a bulgogi recipe, Korean tacos

I was going to suggest exactly this. I'm sure Cook's Illustrated has a recipe somewhere. Shouldn't be hard to find a decent one. 

Ybabpmuts

Ron, be very careful what buns you use. I went out with this person in high school, who happened to look like they had the buns of paradise, but when you I got the New York Strip in there, it still smelled like ****. I think maybe the New York strip I got was cut way too close to the cows ass and no matter what kind of hot buns I put it in, I'd always smell poop

Ybabpmuts

Or I could just have issues.

Photo Egg

Ybabpmuts said:

Or I could just have issues.

Many of your posts from the old days were some of the funniest on the forum…

Teefus

I've purchased many packs of the thin sliced NY strip. At my Costco it's been fully trimmed of any perimeter fat and rind, then sliced about 1/8" thick. It's priced per pound lower than the roast beef lunchmeat they carry.

Lots of good suggestions above. I've used it for Philly Steak Sandwiches, Bulgogi, Tacos, Beef and Broccoli, and assorted stir fry. It's a really versatile protein.

Ybabpmuts

@Photo Egg

Thank you. If I could go back in time. I still have a file of everything I've ever written on the forum .,....

GoldenQ

I got some and froze in portions and made cheesesteak sliders with Hawaiian rolls/buns and it was great

fishlessman

this is a full sized braciole, the finger sized ones are better in my opinion. miss the old italian barber in the neighborhood that told me how to make them.

https://eggheadforum.com/discussion/793402/braciole-brasciole-brasciola

Mark_B_Good

I often go to COSTCO to "only" buy a coffee I like ... tend to get 6 bags at $15 a piece ... so should walk out around the $100 mark ... but somehow the bill is always $800 to $1200 ... go figure.

StillH2OEgger

We have purchased these as well, but they were definitely sliced thinner than 1/4 inch. Love it mainly for stir fry and sandwiches.

fishlessman

this is worth a try for you as well, i eat a dominican version at a local family place often (more a cumin based sauce). large population from puerto rico and the dominican republic here and ive noticed they grab the pre sliced eyeround off the display faster than whole roasts.  the version i posted has culantro in it, more powerful than the cilantro you dont like but goes better with meat. sub in herdez salsa verde and you should be good to go (doubt you will taste cilantro in that bottled sauce). serve over rice, i usually go with the dirty over white. 

https://thenoshery.com/bistec-encebollado-puerto-rican-steak-and-onions/

Legume

I think we've gone through three of those.  Usually portion, vacuseal some in marinade (Japanese bbq, Korean bbq, etc.) let sit in the fridge for a day then freeze.  Quick prep.

GoldenQ

RRP what did you fix?????

RRP

GoldenQ said:

RRP what did you fix?????

Nothing yet! I’m going to divvy it all up into FoodSaver bags and freeze for later use. Since I already have all of our meals planned for the next several days. Just the way I have rolled for years now.