I’ve been experimenting with Top Round Steak.
Its $10 per pound at my grocery. Cheap by steak standards, a little more expensive than some ground beef.
I’ve usually passed on it, but always been intrigued by the thick lean and affordable steak.
I bought a 2 pounder that I’m going to cook tonight.
I’m marinading in a mixture of balsamic vinegar, whorchestire, and soy sauce.
My new technique is to cut the raw steak into strips, then marinade. Width can vary. You could cut your steak in half, thirds, quarters.
The strips should allow for more marinade contact and flavor penetration.
I will take the excess marinade and simmer it in a sauce pan to reduce it down and concentrate the flavor into a steak sauce.
I will cook the steak medium rare, and it can be enjoyed immediately.
I’m also going to slice the steak, give it another chop into smaller bits, and then sauté in the reduced marinade sauce.
I’m using olive oil to cook with.
I’m going to use the final marinated, chopped, and sauced steak to make tacos with fresh H‑E‑B butter flour tortillas and a mix of toppings.
Its $10 per pound at my grocery. Cheap by steak standards, a little more expensive than some ground beef.
I’ve usually passed on it, but always been intrigued by the thick lean and affordable steak.
I bought a 2 pounder that I’m going to cook tonight.
I’m marinading in a mixture of balsamic vinegar, whorchestire, and soy sauce.
My new technique is to cut the raw steak into strips, then marinade. Width can vary. You could cut your steak in half, thirds, quarters.
The strips should allow for more marinade contact and flavor penetration.
I will take the excess marinade and simmer it in a sauce pan to reduce it down and concentrate the flavor into a steak sauce.
I will cook the steak medium rare, and it can be enjoyed immediately.
I’m also going to slice the steak, give it another chop into smaller bits, and then sauté in the reduced marinade sauce.
I’m using olive oil to cook with.
I’m going to use the final marinated, chopped, and sauced steak to make tacos with fresh H‑E‑B butter flour tortillas and a mix of toppings.
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