How to cook a cheap cut of steak so it’s tender (soy, tomato/tomatillo, allium free)

• 5-7 cheap steak cuts, like a bottom round

• 1 cup vinegar

• 3 tablespoons oil

• 3 tablespoons prepared mustard

• Salt and pepper to taste, or favorite steak seasoning mix

Use those proportions, but you can use any vinegar, oil, and prepared mustard you would like for this recipe.

Lay your steaks out in a low casserole dish, and sprinkle each steak generously with salt and pepper, or with your favorite seasoning mixture. Be sure to coat both sides of the steak.

In a small bowl, whisk the vinegar, oil, and mustard together until the marinade comes together. Pour it evenly over the steaks, making sure they’re fully coated in marinade. Cover the dish, and place in the refrigerator for at least 6 hours, preferably overnight. Remove from the fridge and allow to come to room temperature before cooking.

Heat your largest skillet on high heat, I prefer well seasoned cast iron for this. Place the steaks in the skillet and cook until they temp at 130°F or your preferred temperature, about 3-4 minutes per side. Allow the steaks to rest for 2-3 minutes before cutting and serving.

Do you have leftover steak the next day? Turn it into Steak & Pinto Beans

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