Skewers! Fajitas! Tacos! Scallopini! Minute-steak salad! These versatile little steak slices are the Swiss Army Knife of Randall Lineback cuts. As a shoulder cut, they are super flavorful. Thin-cut means they are also tender-- you can tenderize with a meat mallet if you want to go the extra mile, but it's not necessary. Unlike every other Randall cut, aim for medium/ medium-well for tenderness (wacky but true).
Our favorite approach: cut each steak into 3 strips (cutting across the grain), skewer, and toss into a searing hot pan or on a searing hot grill for 30 seconds to a minute each side. Talk about fast-food efficiency in a Slow Food, heritage package! They take nicely to marinades, but as usual, Randall doesn't need too much tarting up-- its natural flavor steals the show!