[QUOTE=Cole_Robbie;587667]My favorite way to cook steak, especially cheap cuts which always seem tough and gristly to me, is to lay down a layer of red tomatoes on some foil, add some garlic and a little oil, place the steak on top of that, close the foil, and cook it on a charcoal grill until the smell makes me hungry enough to eat it. The water from the tomato juice boils in the foil and keeps the steak from overcooking, and the acidity breaks down the gristle in the meat. It comes out like a tender pot roast.[/QUOTE
Alton Brown has a similar recipe on Food Network using cheap cuts of meat wrapped in foil and slow cooking. He calls it a pot roast but it isn't anything like grandma style thick pot roast and gravy. He bastes chuck steak in balsamic vinegar onion garlic rasins and olives (which I normally dislike, but love in this recipe). Adding a handful of cherry tomatoes sound like a good addition. Yummy!
- Lisa
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