What to do with some bottom round steaks

Discussion in 'Beef' started by joshgrillinlawn, Aug 5, 2015.

  1. Howdy y'all, hope all are doing well. My wife picked up some bottom round steaks that are about an inch, inch and a half thick.
    I'm not sure how to go about fixing them. I've read that the bottom round is a tough piece of meat. I've been pondering setting up my kettle to smoke and smoke them for a few hours.
    I'm just curious to hear y'alls input.
    Thanks,
    Josh
     
  2. smokerjim

    smokerjim Meat Mopper

    i would marinate it first(something as simple as italian dressing)would work,or there is probably some recipes on here.round is a lean cut that could be tough and dry.you could make some jerky with it. good luck
     
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  3. floridasteve

    floridasteve Smoking Fanatic

    I cooked it in a pressure cooker. Throw some taters and carrots in the bottom with about three quarters of a cup of water. Meet next, and sprinkle a packet of dry onion soup mix on top. Rattle it for about 45 to 50 minutes
     
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  4. ycgoat

    ycgoat Newbie

    Moma cooks it in the pressure cooker like mentioned above but uses a gravy mix and served over rice or pasta depending on how thick the gravy is.
     
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  5. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Makes some nice jerky.
     
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  6. Thanks y'all. I am going with the marinate and grill.
    Can you make jerky using a smoker/grill?
     
  7. Hey y'all, so I went the direction of the London Broil. I salted both sides and put them inside a zip lock over night (didn't have plastic wrap).
    When I got home from church, I got the grill ready, built a two zone fire. Once the fire was ready I threw 4 patatoes covered in foil.
    After grilling those for an hour. I took them off. Before putting the steaks on I put cooking oil on both sides. Just before they went on I lightly peppered both sides, and then put them on direct heat.
    I cooked them over the heat for about 8 minutes, flipping them ever so often.
    Once both sides are done I set them over the cooler side. Left then on for 5 minutes.
    Well I think they turned out great.
    Maybe a little more time marinating to make them a lil more tender. But either way, I'd do it again for sure.


     

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