ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Putting steaks in marinade for hours in

Misc.

refrigerator before broiling or grilling seems to do the trick.The longer you
marinade, the more tender and tasty. Of course the better the cut, the more
tender the meat. Cooking them medium as opposed to well done also makes a more
tender steak. Round Steak is always tough (unless you beat it to death with a
meat tenderizer) and not recommended to be served as a steak alone, it is best
used in recipes, ie. stroganoff, swiss steak, etc.
Hope this helps a little.


MsgID: 0038115
Shared by: BB
In reply to: Need help tenderizing steaks
Board: Cooking Club at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Minute Rice Shrimp Scampi
  • MINUTE RICE SHRIMP SCAMPI 1 1/2 cups Original Minute Rice 1 small onion chopped 1 tbsp oil 3/4 pound medium shrimp, peeled and cleaned 2 to 3 garlic cloves, minced 1 (8 oz) bottle clam juice 1 tbsp cornstarch 1 tbsp c...
  • Al Dente Make-Ahead Rice
  • AL DENTE MAKE-AHEAD RICE 2 quarts water 4 cups uncooked converted white rice (no substitutes) Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add rice, stir well, then return...
  • Letter U Recipes
  • MAY 21, 2009 RECIPE SWAP LETTER U RECIPES (ULTIMATE, UPSIDE DOWN, UKRAINIAN, ETC.) This Week's Recipe Swap Topics ...
  • Teriyaki Steak Sandwich Platter (cont. recipe)
  • Line a large platter with romaine leaves. Arrange steak in the center and surround with mushrooms, tomatoes, and cucumber. Scatter cheese over vegetables. In a jar with a lid, or in a bowl, mix olive oil, vinegar, and a...
  • Cream and Crumb Shnitz Apple Pie (Mennonite Apple Pie)
  • CREAM AND CRUMB SHNITZ APPLE PIE (MENNONITE APPLE PIE) 1 cup brown sugar (less if apples are sweet) 1/3 cup flour Pastry for one (9-inch) pie 3 tbsp butter, softened 4 to 7 apples (I usually use Cortland, Rome Beauty ...
ADVERTISEMENT
  • Baked Rice Florentine (not Central Market's)
  • BAKED RICE FLORENTINE 1 cup chopped onion 2 tablespoons butter or margarine 3 cups cooked rice 1 (10-ounce) package chopped spinach, cooked 1/2 teaspoon garlic powder 1/2 teaspoon basil leaves 1/2 teaspoon groun...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Putting steaks in marinade for hours in
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!