Bought a bulk meat beastie and have lots of 'tenderized' BBQ steak which is tough as just fried.Would it be flank or topside or what?Cooked some in the slow cooker tonight and it's literally disintegrated into very tender 'sludge' lol.But no good as steak - any suggestions please?
lythande1,
Jul 19, 7:49am
Bashed flank steak perhaps? And if from a supermarket, maybe that stuff they glue together to make it look like a piece of steak.
mrgts4,
Jul 19, 9:56am
I had been told it is usually cross cut blade, but I suppose it could be anything. Does it have a bit of grisel down the center of it?
fifie,
Jul 19, 10:21am
Cook it in a cast iron pan heated up real hot, thin steaks 2-3 mins each side thick 4-5 mins each side turn only once. Rest and it should be fine. or BBQ or grill them.
margyr,
Jul 19, 6:14pm
I braise or casserole it, just not in the slow cooker cause as you say it disintergrates.
kob,
Jul 19, 7:42pm
put some sliced kiwifruit over it and sandwich the pieces together this will really tenderise it and make it taste like the tenderised staek it should be
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