Skewers! Fajitas! Chicken Fried Steak!Saltimbocca or Piccata! Theseversatile 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 for tenderness.
Our favorite approach: cut each steak into 3 strips (cutting across the grain), skewer, baste with a bit of marinade, and toss on a searing hot grill for a minute each side. Talk about fast-food efficiency in a Slow Food, heritage package! Into comfort food? This is GREAT for Chicken Fried Steak (there's even a keto version!).