Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, bottom round steak. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Bottom Round Steak is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Bottom Round Steak is something which I’ve loved my entire life.
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. A round steak is a beef steak from the "round", the rear leg of the cow.
To begin with this recipe, we must prepare a few components. You can have bottom round steak using 4 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Bottom Round Steak:
- Make ready 3 pound bottom round Angus beef steak
- Get As needed pink Himalayan salt
- Get As needed ground black pepper
- Get 3 large limes cut into 6 wedges each
Place steak between two pieces of parchment paper and pound with the spiked side of a meat mallet just until tenderized—avoid thinning out the steak. Beef round is where we get some of the tougher roasts and steaks, but they're cheap and nourishing. Top Round, Bottom Round and Eye of Round. Bottom round steak and a few kitchen staples is comfort food.
Steps to make Bottom Round Steak:
- 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!!!!
Top Round, Bottom Round and Eye of 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. This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness.
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