Burger Steak Special
Submitted by Casey Kemp on Jan. 24, 2014
Lifestyle
Food & Beverage
Go Local
I’ve got a great recipe today that features a couple of local products and is super simple; I’m talking about a Slug Slime Chicken Fried Grass-Fed Cube Steak!
I recommend that you put on some water for macaroni and start steaming green beans before executing this beefy main course nice and quick-like. My breading consists of Los Bagels famous slug slime, grated parmesan, panko breadcrumbs and flour, all adhering to an Eel River Organic grass-fed and grass-finished cut of beef with the power of an egg. Once you begin to bread and fry the meat, you are essentially done.
When we start eating, my boyfriend asks, “Is this a hamburger or a steak?” Good question. Good question, indeed. My answer? Well, it’s a burger steak!
Tenderizing meat is an absolutely fabulous process by which you take one tough piece of meat (like a London broil) and send it between two rollers with spikes on them- pretty medieval. By running the piece through several times at different angles, then folding it back onto itself, you get something that looks like hamburger, but sticks together in one meaty piece like a steak. Mmmh-eat Magic.
Lifestyle
Food & Beverage
Go Local
I’ve got a great recipe today that features a couple of local products and is super simple; I’m talking about a Slug Slime Chicken Fried Grass-Fed Cube Steak!
I recommend that you put on some water for macaroni and start steaming green beans before executing this beefy main course nice and quick-like. My breading consists of Los Bagels famous slug slime, grated parmesan, panko breadcrumbs and flour, all adhering to an Eel River Organic grass-fed and grass-finished cut of beef with the power of an egg. Once you begin to bread and fry the meat, you are essentially done.
When we start eating, my boyfriend asks, “Is this a hamburger or a steak?” Good question. Good question, indeed. My answer? Well, it’s a burger steak!
Tenderizing meat is an absolutely fabulous process by which you take one tough piece of meat (like a London broil) and send it between two rollers with spikes on them- pretty medieval. By running the piece through several times at different angles, then folding it back onto itself, you get something that looks like hamburger, but sticks together in one meaty piece like a steak. Mmmh-eat Magic.
Order up! 