On Jul 22, 5:58*pm, Mark Thorson > wrote:
> Bobo Bonobo® wrote:
>
> > You could cut it up and stir fry it, but I'd cut it across the grain,
> > basically making it into two steaks, both a little less than an inch
> > thick, then pan cook it. *Use some oil or rendered fat in the pan, and
> > don't cook too hot. *Well done should be cooked more slowly. *You
> > might consider salting, peppering and flouring it first. *That's what
> > my mother did with round steak that she cooked well done. *If you are
> > used to well done beef, then you know that it is always pretty chewy.
> > Next time buy thinner steaks, much thinner for pan cooking well done.
>
> Or run it through a meat grinder, though this
> cut is probably too lean to make hamburgers
> or meatballs. *Maybe if you added breadcrumbs
> and eggs or something, you could make meatballs.
>
> It's just not a very interesting cut of meat.
> It's main feature is that it is cheap.

Take it back and get a couple tenderloins.