Well, I can't let it go to waste.
I marinated one in olive oil, sea salt, cracked black pepper and fresh rosemary and put it into the fridge. The other four pieces I put into the freezer. I can use them for stirfries or noodle soups.
Tonight, I thought I'd brave the second piece of scotch steak.
I cooked some prawns in my little Le Chasseur pot.
Scotch steak with Creamy Garlic, Chilli & Saffron Sauce with Prawns
blanched Asparagus and baked Potatoes & Carrots with Butter
Oh my gosh this was sooooo yummy!! The steak was still on the chewy side but much more palatable than last time.