The other night Art came home with some cube steak from the “grey meat” section of the grocery store.  “Grey meat” is the clearance section of the meat department – meat which is about to expire and is marked down anywhere from 30-50% or more off the original price.  We call it grey meat because often the edges of the meat have started to oxidize, taking on a greyish tinge.  You can get some really great deals. The only drawback is you either have to use it that day or freeze it that day.

We hadn’t had chicken fried steak in a long time, so we decided not to freeze the meat.  It turned out so well, we reheated the extra pieces the next day and had them with eggs, biscuits and gravy.

Yummy!!

Ingredients:

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Have you ever checked out the clearance meat section at the grocery store?  Art calls it “grey meat”.  Basically, the grocery store marks down by at least 50% any meat that has an expiration date within the next day or two.  We’ve picked up some really great steaks this way.

Anyway, a few days ago we were browsing the “grey meat” and came across some stew beef marked down to just over a dollar a pound.  It’s been a little too hot lately for stew, but Art said he would love to make beef skewers.  Well, beef labeled “for stew” is notoriously tough, so I came up with an awesome (if I do say so myself) marinade recipe.

Ingredients:

1/4 cup red wine

1/4 cup olive oil

2 Tbsp. soy sauce

1/2 tsp. dry mustard

1 clove garlic, minced

Directions:

Combine all ingredients in a gallon-size resealable bag. Add beef cubes and allow to sit in refrigerator for up to 24 hours (We let it sit in refrigerator a few hours, then dumped the whole thing in the freezer for a couple of days).

Remove beef from marinade and skewer length-wise on wooden skewers. Barbecue to taste and serve with your favorite side dishes.

Enjoy!!