Round steaks are cheap, but they are not good.It takes a lot of work to make a round steak tender and more delicious, but you can grill it with some effort.More preparation is required for round steak than for more prestigious cuts.You can end up with a delicious meal if you tenderize, season and cook your steak slowly.
Step 1: Thin layers to remove edge fat and silver skin.
Remove the edge fat and silver skin from your steak to get rid of hard-to-chew bits.If you want to remove the fat in thin layers, gently slide the blade of the knife under the unwanted pieces.Thin layers are a good place to trim fat.It could end up taking chunks of meat off.Steak is kept moist and tender by being marbled with fat.Don't worry about trying to pick out small veins of fat in the center of the steak, it's not necessary.As you grill the steak, those will render down.
Step 2: It is better to tenderize the meat to make it easier to eat.
Round steak is a tough cut of meat that can be tenderized to make it easier to chew.Use a meat tenderizer to pound your steaks.The meat should be close to 1 cm thick.When cooking a round steak, it is important to tenderize it to make it more palatable.
Step 3: Remove the meat from the steak.
There are many ways to enhance the flavor of a round steak.Sprinkle a pinch of kosher salt on each side of the steak.Adding an even ratio of dried oregano and onion powder along with a pinch of salt and a clove of garlic is one of the seasoning options.It depends on the amount of steak you have and how much seasoning you want to keep.Try different blends to find the right option.A quarter cup of olive oil, a pinch of salt, fresh herbs, and 2 halved garlic cloves are combined in a plastic bag to make a vinaigrette.
Step 4: Take your steak out of the fridge for at least an hour.
After you have seasoned your steak, place it in a zip lock bag and let the air out.You could either cover it with cling-wrap or vacuum- seal it.Allow your steak to rest in the refrigerator for at least an hour.You can leave your steak to rest up to overnight to get the best flavor.This works well with dry-rubs.
Step 5: Establish heat levels on the grill.
The sides of the grill should be cooler to cook a steak on.If you are using a charcoal grill, rake the coals to one side.Set a single burner to a medium flame on a propane grill.The area next to the burner is the cooler side.Allow your grill to warm up fully once you establish your heat zones.This will take a while.
Step 6: If you have large chunks of your marinade, wipe them off.
You want the seasonings to stay on the steak.A big piece of garlic cloves can burn and cause a bad taste.Remove any large chunks of herbs or veggies from your steak prior to grilling.Don't use your marinade to cook the steak.
Step 7: Sear your steak for at least 60-90 seconds on each side.
If you want your steak to cook quickly, place it over the high heat area of your grill.Then, use tongs to sear it on the other side.Continue this process until a brown layer forms on each side of the steak.
Step 8: The cool side of the grill is where you should cook your steak.
If your steak has a good sear on the outside, move it over to the cooler side of the grill and cover it to cook it inside.This could take up to 10 minutes depending on how thick your steak is.It's a good idea to check it occasionally to make sure it isn't burning.When the internal temperature is about 100 F, it's a good idea to flip your steak.
Step 9: Check for the internal temperature to be 120 F.
Since round steak is tough, you should only cook it to medium rare.The steak won't get a rubbery texture.It's a good idea to use a meat thermometer to check the internal temperature of the steak.It should be around 120 F.The ideal temperature range is around 130 F.You don't want to cook your steak all the way up to the medium rare temperature on the grill because it will still cook a little while it rests.If you want to cook your steak to a medium temperature, bring it up to 145 F (62.8 C) before removing it from the grill.The steak will be cooked medium to medium well.Well done steaks should be cooked to 160 F (71.2 C), but this may result in a very leathery or chewy texture.
Step 10: Allow your steaks to rest for 10 minutes after you remove the grill.
When your steak is at the right temperature, immediately transfer it from the grill to a cutting board.Allow it to rest for a while.tent it with aluminum foil to keep it warm.
Step 11: The thin slices of the steak should be against the grain.
The muscle fibers in your steak are visible.The direction those fibers travel is called the grain.If you want to cut against the grain of your steak, use a sharp knife.To tenderize the steak, slice it into several thin slices.If your steak is running from left to right, you should cut it from the top to the bottom.Slicing against the grain keeps the fibers in each bite short so that you don't end up with a hard-to-swallow steak.
Step 12: The steak should be plated with a sauce.
The steak is ready to go on the plate.You can either serve it as-is or add something to it.They can be grilled onions and bell peppers or chopped herbs.A red wine reduction is one of the sauce options.
Step 13: While it is still hot, serve the steak.
While the steak is still warm, you want to serve it.The flavor and texture of a round steak can be compromised if it is allowed to cool too much.After the steak is done resting, serve it for the best possible taste and presentation.You can keep leftovers in the fridge for up to 5 days.Repeatedly heating and cooling the steak will make it tougher.