Hi,
I have these thincut miniature steaks - they’re only about a half-inch thick. They dry out easily when cooked.
I’m wondering if somebody knows an innovative way to cook them, maybe with moisture, so they come out tender and tasty? I’m going to be serving them with artichokes.
Thanks!
Braise them in red wine and garlic. Maybe add a touch of beef broth to the liquid.
Okay! That sounds really good! Is this the kind of thing where it’s the longer, the better?
Generally, yes. Toss in a few onions if you like, and maybe some parsley on the finish.
Thank you, that’s just the kind of thing I had in mind. 