\u00a9 2021 wikiHow, Inc. All rights reserved. wikiHow is where trusted research and expert knowledge come together. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. Instead of tenderizing with a mallet, you can also use a Jaccard tenderizer. Though it takes a while to prepare, the meat always turns out tender and tasty. Step 3) Start massaging the salt into the meat, ensuring that the salt stays on the meat. There are 23 references cited in this article, which can be found at the bottom of the page. Several types of marinade can be used for tenderizing round steak, especially those that have a vinegar base. Love it. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. You can leave your steak in the marinade for longer to give it more flavor. Making shallow cuts along the top and bottom of your steak will help tenderize these cuts. Do one steak after another on the same plate to utilize the salt entirely. When the liquid is simmering, cover the steak and leave it to cook until it is tender. If you just want to greatly improve the texture of the top round, then stop at 14 hours. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. This is because vinegar tends to break up meat fibers and make them more tender. Ounces-Grams, fluid ounces-milliliters, Tsp-Tbsp, Tbsp-Cup,… Coat the steak with baking soda and put in the refrigerator, covered, for five to six hours. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. (Very important!) Round steaks are tough because the bundles of muscle fiber are held together by very tight bonds, which are hard for your teeth to get through. The salt will draw out some of the moisture in the steak, concentrating the flavor of the meat and curing it slightly before you cook it. Allow excess water to drain off from the cleaned steak. Use a high heat to sear and a lower heat to braise. Preheat the broiler for at least 5 minutes and up to 10 minutes. When preparing round steak in this manner, it can be a good idea to marinate the steak overnight because beef will generally become more tender the longer it is allowed to soak. Anything that will prevent the meat from directly touching another surface and that can be removed easily will work great. Physically tenderize the meat. Try combining different liquids for a more complex flavor. This is because vinegar tends to break up meat fibers and make them more tender. Adding the extra moisture while it cooked helped, because this allowed the meat to maintain moisture while cooking to a tender texture. Add any aromatics you want to infuse with your steak at this point. The Sirloin Tip can make a good steak or roast, however, the connective tissue inside can make it rather chewy unless you carefully braise it. Make sure you cut all of your ingredients very finely and mix them together well. While working on the meat, unwrap a London broil and rinse it thoroughly under running tap water. See what other flavor combinations you can come up with! If you do not have or don’t want to use a zip-lock bag, you can put your steak in a small bowl and cover it with the marinade. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a … How to Cook Top Round Steak in Oven Step 1 - Position the top rack of the oven so that the surface of the steak will be approximately four inches from the heating element. The best way to prepare these cuts of beef is in a slow cooker, but if one is not available, the meat can be baked or fried over very low heat instead. "I cannot afford expensive cuts, so this is perfect. Cut your vegetables into bite-sized pieces and cook them until soft and aromatic. By knowing a few different ways to break down the fibers in the beef and get it as tender as possible, you can make any round steak taste fantastic. Subscribe to our newsletter and learn something new every day. … And the type of cut that has fat marbled in between the muscles is much easier to render down, whereas, in budget-saving steaks, there is an extra layer of fat around the protein. Include your email address to get a message when this question is answered. However, if left too long, the acid will break down the steak too much and ruin the structure of it. All tip submissions are carefully reviewed before being published. To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Then, lay the steak on the salt and pour the remaining half of salt on top of the steak. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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