what do i do with these?

if you're a qt girl, i would like you to stomp on it in your barefeet and post pics

otherwise i dont give a fuck

Briefly sear, throw it in a toasted bun, top with grilled peppers, onions, and provolone cheese.

>>7892154
wouldnt i have to use a lot of slices for that to come out well? sounds like a good idea but i was wondering if there's a neat way to make use of the fact that the are slices

>>7892143
gf isnt with me at the moment or else id ask

File: sanr1005_1l.jpg (106KB, 300x497px) Image search: [Google]

106KB, 300x497px

>>7892140
marinate it and grill at high heat

>>7892140
Eye is lean and tough. It needs to be simmered low heat until tender, aka braised. You can roast it whole, but needs to be cooked rare or be tough. Some people pound the heck out of those medallions and quick saute, but it's still pretty tough. It was the original "swiss steak" cut when sliced like that, so might enjoy that recipe lookup.

>>7892175
i like this idea
>>7892185
this makes more sense though

>>7892140
Looks like it's from a Korean supermarket, so do something Korean. Hotpot or BBQ it.

>>7892140
>i was wondering if there's a neat way to make use of the fact that the are slices
swiss steak
german rouladen

You could slice those slices further into strips of course, asian stir fry, mexican, etc. Still a little tough but short work.

>>7892170

>wouldnt i have to use a lot of slices for that to come out well

It looks like you have a lot of slices there.

Cheesesteaks.

>>7892185
Cheesesteak is made from rib-eye, what are you talking about?

>>7892209
that is neat.

thanks all. unfortunately i bought a pizza ;_;
will cook them tomorrow

>>7892220
got the image from google. i actually have only about a third of what is in the picture

>>7892230

Yakiniku for one.

>>7892222
I second this. I would slice into strips, marinade, and fry. Do some peppers and onions in a separate skillet. Buy some rolls and provolone. Assemble.

>>7892140
How thin is it? If you can see through it, use it lard up a dry bit of poultry, rabbit or venison before roasting.

On the ching-chong side; Nikujaga is easy and tasty. Shabushabu, gyudon, or sukuyaki also equally solid choices.

>>7892140
lots and lots of bowls of Pho Tai

make bulgogi ...is it hot in san jose today?

>>7892400
idk google it