Skewers! Fajitas! Chicken Fried Steak! Saltimbocca or Piccata! These versatile little steak slices are the Swiss Army Knife of Randall Lineback cuts. As a shoulder cut, they are super flavorful. We recommend you tenderize with a meat mallet, but it's not necessary. Unlike every other Randall cut, aim for medium for tenderness.
Our favorite approach: lightly hammer the steak, 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!).
See our RECIPES PAGE for more cooking suggestions
