Beef Shoulder Captain Broil Steak??

Isn't this basically like cuts of flank or one you'd use for London Broil?
By the way, isn't London broil a method, and not a cut?

I bought these a couple of days ago, and they are safe and sound in the freezer, even tho yesterday was the sell by date. (yeah, I went into the clean kitchen again!)

Suggestions on how to prepare these, please.

There are 3 in the package, they are about 1-1/2" thick.

Hey, Sass. I don't think I've seen a cut of beef with that exact name, but I would think a shoulder steak would do best with a marinade and braising. I found some ideas here: what is the best way to cook a shoulder cut steak?

I've never heard of that cut (Captain Broil) before. Sounds like food for a Super hero. How cool!

Since it's from the shoulder, a tough cut of meat, braising (as GG said) is the best way to go. You could even cut it up into chunks and make a stew from it.

You could also take the pieces (you say there are 3?) and pound them silly with a meat mallot. Get them to 1/4 thickness, bread them, and fry them. Basically you'd be making Country Fried steak or cube steak. Serve with a gravy.

Try this, it's always tender and yummy even though it uses a cheap and tough cut of meat: http://www.netcookingtalk.com/forums/showthread.php?t=2455

Thanks you two, I appreciate it.