Get the most bang for your grocery buck! Top round steak is much less expensive than strip loin or T-bone steaks and tastes great, but needs to be prepared in a way that makes it more tender than chewing on shoe leather. Marinating the steak is the answer.
Slicing the meat thinly across the grain also makes it easy to chew and you can chose the amount of doneness much more easily when you can see the inside of the steak.
You have the round steak.
Now make the marinade.
Start with olive oil, garlic and Dijon mustard.
Add soy and Worcestershire sauces, honey and Balsamic vinegar.
And lots of freshly ground black pepper.
Mix all the marinade ingredients together.
Poke holes in the steak with a fork, then put the steak in the marinade and let it sit for at least an hour. I guess, if you feel it necessary to do something, you could flip the meat over every once in a while. I would not bother.
This was in the refrigerator for six hours.
Then it was broiled for about seven minutes per side.
After the steak sat for five minutes, covered with foil, it was sliced across the grain.
Marinated round steak with garlic and chive mashed potatoes and steamed green beans.
1/3 cup olive oil
2 cloves garlic, minced
1/3 cup soy sauce
1/4 cup honey
1/2 tsp. black pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. Balsamic vinegar
1 Tbsp. Dijon mustard
Mix all the ingredients together.
Marinate your round steak for at least an hour and up to six hours in refrigerator.
This marinade will work on any less-than-tender cut of beef.