What can I do with 4 tough, low grade sirloin tip steaks?
Steak: How to Turn Cheap “Choice” Steak into Gucci “Prime” Steak Massively salt your steaks 15 min – 1 hour before grilling. Notice that I didn’t say, “sprinkle liberally” or even “season generously.” I’m talking about literally coating your meat until you can’t see red. It should resemble a salt lick. Let that meat be totally overwhelmed with the salt for 1 hour or less. Water willappear on the surface of the meat and on the plate Rinse, pat dry dry dry and then you’re ready to grill. Rinse all salt off, pat very dry <- that part is important. Season with fresh ground pepper (no more salt is needed). Grill to your liking. Hint: get yourself a grilling thermometer. Top with Garlic-Herb Butter immediately to let it oooooze and aaaahhze all over the steak. 1 stick of unsalted butter, softened (not melted, just softened) handful of fresh herbs (any combination is fine. My fav is basil and parsley) 1-3 cloves of garlic, smushed in garlic press To make the Garlic-Herb Butter, combine all in
Tina, make a 50-50 mix of Worcestershire sauce and soy sauce, and put on the steaks in a plastic bag. Seal it up, and put in frig. Turn over every hour and leave in the bag for 4 hours. Use for stroganoff or beef and broccoli stir fry. Slice diagonally. OR Brush with 50-50 mix of Worcestershire sauce and papaya juice, or slices of a papaya. (Do not use pasteurized juice, as the process kills the enzymes.) If you use slices, kinda mash them up and spread on the steak with the sauce, These you can BBQ as will be tender.
