Round steak comes from a round primal cut of beef. Because this cut of beef lacks fat and marbling it tends to be a tougher cut and can dry out when cooked with dry heat cooking methods such as roasting or grilling. Most dry cut cooking methods which are used for roasting, grilling or frying often don’t work as well for this cut. Traditionally round steak is prepared using slow moist heat methods, including braising and stewing. Round steak needs to be tenderized and cooked slowly to retain its moisture. Round steak is often used to make jerky and corned beef.

The secret to grilling or frying round steak is to marinate it overnight to tenderize it. Grilling or frying it on low heat helps to retain its moisture. Let round steak rest for about 10 minutes before serving. Slice it on a diagonal for serving or pre cut before marinading into serving size portions. While there are many marinades available on the market to use this homemade one works just as well and imparts a tender, delicious flavor.

Photo Credit (David Benbennick )

What you will need:

1 1/2 lbs of round steak

Large Ziploc Bag

1/3 cup of frozen concentrated lime-ade

1/3 cup of water

1/3 cup of fresh cilantro

1/4 cup of olive or sunflower oil

3 tbsp of cajun spice seasoning

2 tbsp onion powder

3 cloves finely chopped garlic

1 tsp cumin powder

Mix together all ingredients in a bowl. Add round steak to ziploc bag and pour ingredients over. Lay bag flat in fridge and let marinate overnight or longer, turning bag occasionally. A plastic container with a lid will also work. The longer the round steak marinates the more tender it will be.