Bottom Round Steak. The bottom round steak is obtained from the round primal cut which is found in the cow's rear end and the back leg. These cuts are sometimes coveted because the muscles in this area are lean. However, if not cooked right, the beef can be tough to chew.
Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot.
Ordering Tips: The individual muscle Biceps femoris.
It is given the name "Bottom" because anatomically it is located underneath the Top Round and parallel with the Eye of Round.
You can have Bottom Round Steak using 4 ingredients and 2 steps. Here is how you cook it.
Ingredients of Bottom Round Steak
- You need 3 pound of bottom round Angus beef steak.
- It's As needed of pink Himalayan salt.
- It's As needed of ground black pepper.
- Prepare 3 of large limes cut into 6 wedges each.
Common Names: Bottom Round London Broil; Western Griller; Description: This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. Bottom round steak and top round steak are cuts of beef that come from the rear end of the cow. Both of these are fairly tough cuts, which can make them a bit challenging to cook.
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!!!!.
The easiest way to cook a juicy bottom round steak is through oven braising it or slow cooking it in a Crock Pot. Round steak is cut into strips and sauteed with onions, then simmered for an hour with mushroom soup, sliced mushrooms, and sherry, and served over rice. So glad that it worked well for you. Bottom round steak is often referred to as western steak, griller steak, Swiss steak and chuck arm, to name a few. Left alone, bottom round can be a tough bite to swallow but when properly marinated and thinly-sliced, after cooking, it becomes juicy and fork-tender.