eye of round and round steak.... on grill?

[Cookingmama]

i have a few packages of these.  some are the whole round steak cut...long and kind of thin, about an inch.  and then i have a few of the actual eye of round steaks.  cut like a filet mignon, but its not. 

i usually cook these in a stewish kind of dish, since the meat does tend to be tougher.  but i was wondering if anyone here has ever grilled them. how tough were they?

[Cookingmama]

http://www.thenibble.com/reviews/main/meats/beef/best-value-steak-cuts.asp#eye

http://www.themeatsource.com/eyeofroundsteak.html


http://www.foodsubs.com/MeatBeefRound.html

http://www.chefs-resources.com/Beef-Bottom-Round

[1buckie]

You may be past the 'whole roast' deal, but here's what one of my good Smoke Ring buddies, Mark from Canada, did with that ~~~>

http://www.thesmokering.com/forum/viewtopic.php?t=54583&highlight=eye+round+smoked

Whole piece smoked to rare & then flash grilled to MR........

If you're cut down smaller than what he started with, I would suggest trying a lower hear 'braizing'
with some liquid, in a panned situation.........
Any time I run across a cut that's pretty lean, I'll go for some type of 'liquid replacement'.....braize, inject, marinate....to sort of add moisture back to the piece......