Beef Round Steak Done Right

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junio 3, 2015

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).
[timer length=15]15 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 15 mins
  • 5 mins

    15 mins

    20 mins

  • Productos: 8 Servings


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.


1 cup (250 mL) steak sauce

2 cloves garlic, minced

1 tbsp (15 mL) Dijon mustard

2 green onions, thinly sliced

2 lb (1 kg) Beef Inside or Outside Round Marinating Steak, 1-1/2 inches (4 cm) thick

Salt and pepper


Información nutricional

Proteínas26 g
Grasas Totales4 g
Total Carbohydrates3 g