I just got some on sale at ralphs. Can I use it to make tacos? Like king taco tacos or will it be too tough. The butcher said "oh it'll be great." But, I don't know if he knew what he was talking about.
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Marinade for 12-24 hours, or use a dry brine for about 6 hours.
Grill (or broil) at high heat.
Slice thin, ACROSS the grain.
Some people like it and some not, but depends on who's doing the cooking. I got some myself for $1.25/lb and am planning on making Pizzaioli in the fall with it. Husband thinks he hates it, due to how Mom cooked and served, but if braised correctly and cut against the grain, it's as good as anything. Don't know about "It'll be great" though!