I got a batch of braising steaks which are thin chuck slices. Cooked to fork tender in my new ceramic pan(!*) to be rolled in a coconut wrap and topped with blue cheese dressing made with Greek yogurt.

Also very good with a sauce made of sour cream and horseradish. That's what my great-grandmother served with beef. Or go stroganoff with zucchini noodles. That is my plan to try next.

*I'm excited about this deep lidded skillet I lucked into at Marshall's, and I can make wonderful omelettes, braise meat, fry chicken thighs. So easy to clean. The kitchen in my studio is tiny and I cook lunch there. One pan meals are my favorite.