steak question
 

First of all i am new to this board,I have a question about steak.I believe new york strip is core,But in the store where i shop they look like they are too marbled.Does that go away when its cooked?Another question,The other types of steak like those little round steaks or other cuts of less expensive steaks are so tough.Any suggestions on how to cook those to be more tender and taste better?

Welcome, Fluffy! New York Strip is Core but it is NOT the leanest cut of meat there is. If they look too marbled, I don't buy them because I know I'm going to get too much fat. I broil on an open rack or a broiler pan so that any fat that is in there can drain off. Sirloin steak is your best bet of the cheaper lean cuts. I buy mine with the bone still in because it seems to keep them more tender. I eat my steaks med rare so they aren't too bad. If you cook lean steaks until well I don't think there is anything to help them. Maybe a lean roast will work better for you when you get the "red meat" craving?

I never use marinade, not even for chicken. Maybe one of the other ladies can recommend one. I now that skirt steak can be very tough and it is marinated for carne asada and I love it. I haven't eaten it since being on Core because I don't know what the marinade is.

I don't marinade anything but just use Mrs. Dash and Worchestershire sauce. It always seems to work fine.

I agree with Vickie about the roast though. You can't mess up a roast in the crockpot, it's all Core, and makes such great leftovers!