Tender Beef Steak with Inexpensive Meat. Get Meat Steaks at Target™ Today. So the cheaper solution to the once-cheap hanger steak is petite tender or teres major. This cut of beef acts like a filet mignon: lean, tender, and spongy when cooked right.

You already know that, to achieve true health, your diet needs to be well balanced and wholesome and you need to get a good amount of exercise. So, how do you make flank steak or petite sirloin steak tender? Common marinade ingredients, such as wine, ginger, lemon juice, and kosher salt, actually have double purposes. You can have Tender Beef Steak with Inexpensive Meat using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tender Beef Steak with Inexpensive Meat

Prepare 300 grams of Beef round loins.
Prepare 3/16 of Pineapple.
You need 1 of Grated garlic.
You need 1 dash of Olive oil.
You need 1 dash of Salt.
It's 1 of Coarsely ground black pepper.
It's 1 of Wasabi.

Not only do they add flavor, but they help to break down the meat and make it wonderfully juicy. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. The petite tender is basically the second generation of cheap steak cuts. Another product of the prolific Beef Innovations Group, this cut, also known as the teres major, was created to be a cheaper alternative to the hanger steak, itself once considered a good value piece of beef.

Tender Beef Steak with Inexpensive Meat step by step

You can use inexpensive meat. I used 2 slices of shoulder loins that are 150 g per serving. Grate 1/16 pineapple (approximately 1 tablespoon). Marinate the meat in the grated pineapple for 1 hour..
Season the meat with salt and coarsely ground pepper. Use Krazy Salt to improve the taste..
Heat the frying pan, then add the olive oil and grated garlic and cook until fragrant..
Sauté the meat and 2 slices of pineapple. Adjust the cooking time to your liking. My family prefers medium-rare steaks..
You're all done! Serve with sliced pineapples and wasabi. Here, I also made some mushroom salad..
Here's the garlic I used to simplify things a bit. The key to this recipe is to use tons of garlic..

Sirloin steak is one of the most popular cuts of beef, mainly due to its flexibility as well as its affordability. Coming from the back top of the cow, the sirloin steak is actually a category of steak in its own right, with T-bones, porterhouses, top sirloin, tender sirloin, and more belonging to the group. Hanger steak has a nice beefy flavor and is usually the most tender piece of meat on the animal, though it does come with a long, inedible membrane that runs down the middle. Overcooking can make your meat dry but undercooked meat can be quite chewy. Don't be afraid of an instant-read meat thermometer and pull your meat when it's ready.