I do the same, I like to marinade them in soy sauce and grill them.
I usually make country fried steak with them, I’m going to try grilling them.
Sounds great.
I worked a spell as a manager for Ingles Markets which is a grocery chain in the south. Great company. The machine that they use to make cube steak is a horrifying device without the hand guard in place. We had one at the restaurant I worked at in Byesville many years earlier, but at the restaurant the hand guard was always in place.
Meat cutters are all lunatics. We had one by the name of Big John. He told me that he never met a cutter that wasn’t an alcoholic, a womanizer or a pill-popper. He had a theory as to why this was: It’s from breathing the vapor from the animal blood.
We had two journeyman cutters and one apprentice. Big John and Randy were both drinkers, and the apprentice was a womanizer who was taking steroids.
Funny thing about the apprentice. He was juicing, but he didn’t work out. He kind of looked like the Michelin Tire mascot. He had these great big muscles that never flexed, just flaccid bulk.
My point is, in a real supermarket—one that still has butchers—you’ve got slicers, cube steak machines, and this huge band-saw. The knives would frighten off Mongol hordes. And these guys throw away any safety equipment that comes with these things on day one.
When the cutters weren’t there in the evenings, occasionally someone would ask me to cube a round or sirloin. I didn’t mind that so much. They’d ask me to cut up a sirloin tip, and I’d do a serviceable job with these 14” sabers they used.
But once I had to slice a country ham on that band-saw. What did I use for a hand-guard? One of those styrofoam trays that the meat is packaged in.
I came away with all my fingers, and an enormous respect for those alcoholic, pill-popping, womanizing meat cutters out there.