Bottom Round Steak. Steak derived from the Bottom Round Flat, also known as an Outside Round. Ted the Butcher: Beef - Bottom Round Steak & Cubed Steaks. The Happy Butcher explains Bottom Round.

Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough. You can have Bottom Round Steak using 4 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Bottom Round Steak

You need 3 pound of bottom round Angus beef steak.
It's As needed of pink Himalayan salt.
You need As needed of ground black pepper.
Prepare 3 of large limes cut into 6 wedges each.

Bottom round is tougher than the top round and is definitely a marinating steak. A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising. Top Round, Bottom Round and Eye of Round. You'll also sometimes see top round steaks, and the best way to deal with these is to manually tenderize them with a meat mallet or some other.

Bottom Round Steak step by step

Start a heat. Season the steak. Cut the limes..
Take it outside to the heat. Add to the hot grill the steaks. Squeeze a lime wedge over the top of each steak. When you turn them squeeze another. When you take it off the grill squeeze a wedge on each one. Serve I hope you enjoy!!!!.

Place steak between two pieces of parchment paper and pound with the spiked side of a meat Place steak into a resealable bag or container. Pour in olive oil, vinegar, red pepper flakes, and oregano. This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is.