In supermarkets you sometimes see beef labelled 'medallion steak'. This isn't a term you find on typical lists of steak cuts, and it's cheap, which facts together made me rather suspicious of the claim 'ideal for frying' on the packet. It looks to me a lot like skirt, or onglet, which can be served as steak but is inclined to be tough. In England skirt is more usually used for pies and the like. Given all this, I decided to braise it, and as I fancied something vibrant I went for a tomato chilli. The usual drill - sear, brown the onions and spices, and immerse the meat in this mixture in a low oven all day. It was still quite fibrous, so I think it would definitely have been tough served as regular steak. It was also rather dry, so another time I'd up the cooking fat.
