The full cut round steak, or sometime it’s called round steak, comes from the rear hindquarter of the steer. The area is constantly moving; therefore, it tends to be lean and tough. If you have a choice next time, pick up a Round Tip Steak. This cut is more tender than all the round steaks. If you have a Jaccard tenderizer, this is the time to use it. The best way to cook this steak on the grill is fast and never beyond medium-rear. Depending on the thickness of the steak, you would sear both sides on a hot grill (direct grilling), and then move it to a medium hot area of the grill and cook it until medium-rear. Use an instant read thermometer or the tough method to test it. Once it’s done, let it rest for few minutes, and then slice it thin across the grain of the meat (do not omit this step if you want tender meat). If you don’t have a Jaccard tenderizer, use a can of crushed pineapples in you marinade. Pineapples have enzymes that tenderize tough meats.
Happy Memorial Day
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