What should I do with this cut of beef?
I've got this cut of beef that I bought on sale that I'm not sure what to do with. I'm thinking of it for tomorrow's dinner and am looking for suggestions. It's labled Top Round Steak Thick - Beef for London Broil - USDA Choice. It's 3.10 lbs, not very marbled and at it's thickest point about 1.5 inches and thinnest .5 inch. Normally I'd pan sear it and then in the oven for a few minutes but I don't know how that'd work because it's thickness.
I searched the boards and found a lot of recommendations for grilling but the weather isn't cooperating so that's out. I've got time for a marinade and a long cook time isn't a problem. I just don't want to ruin it. Any ideas?
Well, as per the name, broiling is the ticket if you don't have a grill.
This is the traditional meat for pepper steak. So marinade it if you wish (not necessary in my book), give it a thick coat of cracked black pepper and some salt, then broil it rare to medium. Let it relax the usual way then cut it thin across the grain in long strips. Serve this with sour french bread and tossed green salad.
The meat's tough but flavorful, and prepared this way won't require huge amounts of chewing.
For a fancier meal with the same cut, you can cut it into thin sheets for German rouladen, which you then spread with mustard and roll up around a quarter pickle spear, pin shut with toothpicks, string or special clamps, then brown and simmer, remove from the pan, make gravy with the drippings, then put back in the pan and simmer until the meat is nearly falling apart. Serve that with boiled potatoes.
A marinade will be a huge help. years ago, when cooking for family, I'd dump a bottle of Italian salad dressing in a Tupperware pan and jab the meat full of fork holes and soak it for a few hours -- the longer the better.
I;m in Florida, so grilling is always an option, but you can get similar results by searing it off and finishing it in the oven to about medium rare.
How you cut it is critical. As noted above, be sure to cut across the grain, preferably on a slight bias, which makes it much more tender.