I think cuts from the round are underappreciated. The round becomes quite tough if overcooked or improperly sliced but when done right it can be reasonably tender and taste great. Best part is they are really cheap making them great for the whole family (pro tip, best way to save money on premium cuts is to only buy them when you are home alone). I picked up this 1.5 pound top-round steak for about $3.
I usually score the round cuts to create more surface area to come in contact with the marinade for a little deeper tenderizing action. Threw together a soy sauce based marinade with some rub from a container helpfully labeled "Beef Rub". I made it about a month ago which means it's exact composition is lost to the depths of time and it can never be recreated. All I can tell you is that it appears to be made of various herbs and spices.
Let it sit in the marinade for a few hours but unfortunately it was starting to rain at cook time. Yelling at the sky actually seemed to make the rain come down harder and set-off the neighbor's dog so I was forced to pull out the umbrella to get the charcoal going.
Added a chunk of oak for a little smoke and tossed on some corn while going indirect for the beef. My one year old had been grumpy all day but she found the sight of me standing out in the pouring rain hilarious for some reason. It was the only time she smiled that day.
The corn was done by the time the beef hit 115 so it was time to hit with what was supposed to be a quick sear but was distracted by the ominous sight of shingles suddenly appearing in my yard, so it was cooked a little more than I usually like but it was still good.
Sliced it thin and served with cornbread and salad. Even being a little overcooked it was tender and delicious. The only downside was that my baby girl loved it and ate far more than I expected. Will have to go with a larger piece next time.
Topic: Top Round Steak (Read 1091 times)
