Beef Round Steak Done Right
Lots of folks ask us how best to grill Round Steak. We like ours steeped and finished with a flavourful BIG Baste. Make Round Steak Done Right all summer long with a few pantry additions to jazz up the basic recipe (see variations below).
15 Minutes
Lots of folks ask us how best to grill Round Steak. We like ours steeped and finished with a flavourful BIG Baste. Make Round Steak Done Right all summer long with a few pantry additions to jazz up the basic recipe (see variations below).
Combine steak sauce, garlic, mustard and onions in large sealable freezer bag. Remove 1/4 cup (50 mL) EACH for basting and dipping.
Pierce steak all over; add to bag and refrigerate for 8 or up to 12 hours. Discard marinade. Pat steak dry with paper towel; season with salt and pepper to taste.
Grill over medium-high heat, brushing with reserved basting sauce, for 14 to 16 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Transfer to cutting board, cover loosely with foil and let stand for 5 minutes before carving on an angle into thin slices. Serve with reserved dipping sauce.
Chipotle Big Baste: Add 1/3 cup (75 mL) salsa and 1 tbsp (15 mL) minced canned chipotle peppers in adobo sauce.
Coulis-Style Big Baste: Add 1/4 cup (50 mL) of your favourite fruit jam and 2 tbsp (30 mL) fruit juice, such as apple or orange.
Honey Ginger Big Baste: Add 2 tbsp (30 mL) liquid honey and 2 tsp (10 mL) minced fresh ginger.
Good source of iron (22% DV) and excellent source of zinc (57% DV), 11% DV sodium.
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