To tenderize round steak for grilling, start by placing it between two sheets of plastic wrap.
Then, use a meat mallet to gently pound the steak. Flip it over and repeat on the other side. This helps break down tough fibers.
Another option is to marinate the steak in a mixture of acidic ingredients like vinegar, citrus juice, or yogurt for a few hours or overnight. This can further tenderize the meat.
Tenderizing With a Meat Mallet
A meat mallet is a simple yet effective tool for tenderizing round steak.
Tenderizing Steps:
- Position and Pound: Lay the round steak on a flat surface, and gently pound both sides with the textured side of the meat mallet.
- Even Thickness: Aim for an even thickness to ensure uniform cooking on the grill.
Optional: I prefer to wrap the round steak in plastic wrap before tenderizing with a mallet because it retains steak juices.
Salt-Infused Tenderness
A dry brine with salt can also work wonders in tenderizing round steak.
Dry Brining Steps:
- Season with Salt: Generously sprinkle coarse salt on both sides of the round steak.
- Rest Time: Allow the steak to rest in the refrigerator for at least 1-2 hours before grilling.
Grilling Round Steak
I start by preheating my grill to get it nice and hot. Then, I generously season my round steak with my favorite spices.
Once the grill is ready, I cook the steak for about 4-5 minutes on each side, aiming for a perfect medium-rare.
After grilling, I let it rest for a few minutes to lock in those delicious juices.
Finally, I slice it thinly against the grain for maximum tenderness. It's simple, yet incredibly tasty!
Is it Done?
To check if round steak is done, I use a meat thermometer.
For medium-rare, I aim for an internal temperature of about 130-135°F (54-57°C). For medium, it's around 140-145°F (60-63°C).
If I don't have a thermometer, I rely on visual cues: the steak should be browned on the outside with some char marks, and slightly firm to the touch.
Before taking it off the grill a cut into the thickest part of the steak should reveal no blood. Still, you'd be better to invest in a meat thermometer as that final cut can dry the meat.
